Make Ahead Tiramisu Recipes

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Steps:

• Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tbsp. coffee.
• Add 2 Tbsp. of the remaining coffee gradually to reduced-fat cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in COOL WHIP; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
• Refrigerate overnight. Top with raspberries just before serving; sprinkle with cocoa powder.

Steps:

• STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 tablespoons coffee.
• ADD 2 tablespoons of the remaining coffee gradually to cream cheese in medium bowl, beating with whisk until blended. Add powdered sugar; mix well. Stir in COOL WHIP; spoon 1/2 over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
• REFRIGERATE overnight. Top with raspberries just before serving; sprinkle with cocoa powder.