Krispy Kreme Tiramisu Recipes

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Steps:

• In large mixing bowl, beat egg yolks with 1 cup of the sugar and whip to ribbon stage. Add mascarpone cheese to whipped yolks. Do not over mix - set aside.
• In double broiler, combine gelatin with water. Dissolve.
• In seperate bowl, beat egg whites with remaining sugar to stiff meringue. Slowly add gelatin to meringue. Gently fold meringue into cheese mixture.
• In another bowl, whip cream. Fold whipped cream into cheese mixture.
• To assemble: Slice Krispy Kreme doughnuts into quarters. Quickly soak (5 seconds) quartered doughnuts in espresso. Place espresso-soaked doughnuts in pan. Sprinkle with chocolate shavings and cover with meringue mixture. Dust with cocoa powder and chocolate shavings. Place in refrigerator for 8 hours. Serve chilled.

Steps:

• Take the top off of a bottled coke and push it through the biscuit making a hole.
• Stretch the biscuit out as big as can without tearing.
• Mix the glaze together until it's really creamy.
• Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
• Remove the doughnut and place it on a plate covered w/ a paper towel.
• Then while it's still hot dip the doughnut in the creamy glaze.
• The holes that you have roll them gently forming a ball and fry and dip them in the glaze.

Steps:

• Doughnut Directions:.
• Heat the milk to 100*F. You can do this in the microwave or on the stove top.
• Stir in the yeast until it is dissolved or close to dissolved.
• Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
• Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
• When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
• Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
• Mix in vanilla extract and butter until smooth.
• With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
• Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
• Cover the bowl again and place in a warm spot to rise.
• Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
• On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
• Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
• Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
• Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
• Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
• Set hot doughnuts on paper towels to absorb extra oil.
• Glaze Directions:.
• Mix all ingredients in a small bowl until smooth.
• Drizzle over piping hot doughnuts.
• Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.