Kahluatiramisu Recipes

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

Steps:

• Add 25ml Kahlua to coffee.
• Lightly soak ladyfingers in warm coffee.
• Separate the egg yolks and beat them with Splenda.
• Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
• Beat the egg whites until stiff (should be stiff enough to form peaks).
• Slowly fold the egg yolk mixture into egg whites.
• In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
• Lightly dust cocoa powder on the cream mixture.
• Chill in fridge for 4-6 hours.

Steps:

• In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
• Beat in milk.
• (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
• Gradually whisk in instant pudding mix until it begins to thicken.
• In small bowl, combine chocolate chips and cocoa powder.
• In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
• Top with single layer of 12 ladyfinger slices, cut side up.
• Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
• Repeat layering one more time.
• Spread whipped cream over top, covering completely.
• Sprinkle with remaining chocolate mixture.
• Chill until ready to serve.

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

Steps:

• Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
• Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
• Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
• Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
• Place in the refrigerator until chilled, 3 to 4 hours.