Quick 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:

• Separate 5 eggs.
• -Whip egg whites until they form hard peaks, set aside.
• -Whip egg yolks and sugar until mixture reaches a pale yellow color.
• Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.
• Add instant coffee crystals and continue to blend with mixture until crystals dissolve.
• Add egg whites into creamed mix.
• Line bottom of 8X8 or 9X9 pan with wafer cookies.
• OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of cookies.
• Spread layer of creamed mixture on top of cookies.
• Repeat layering until creamed mix is gone.
• Top of dessert should be cream layer.
• Use chocolate to make shavings or dust onto top of completed dessert.
• You may refridgerate or freeze depending on preference.

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Steps:

• Get yourself a medium deep bowl or dish about 8-10 inches in diameter and arrange your ladyfingers snugly in layers on top of each other. Sweeten your coffee with 2 tablespoons of the sugar. Pour the coffee over the ladyfingers, making sure the top layer is completely covered - you'll see the coffee being sucked up by the ladyfinger. While that's soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.
• Score the vanilla beans lengthwise and scrape the seeds out into the bowl of mascarpone, keeping the beans for making vanilla sugar if you want to. Continue whisking and as you do so, drizzle in the vin santo or sherry. You want to get the mixture to a loose, shiny consistency. If it's still too thick you can use a little of the orange juice to loosen it before you squeeze the rest of the juice over the ladyfingers. Smear the vanilla mascarpone over the ladyfingers and either grate all the chocolate over it or make shavings using a knife or a peeler. Sprinkle lightly with a little finely grated orange zest and keep in the fridge until you're ready to serve.

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:

• Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
• Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
• Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
• Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

Steps:

• Cut cake into nine slices. Arrange in an ungreased 11x7-in. dish, cutting to fit if needed. Drizzle with coffee. , In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving.

Steps:

• Open the ladyfingers and separate them Paint the ladyfingers with coffee combined with the liqueur using a pastry brush.
• Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the bottom. Press the cakes down to fit the lines of the glass.
• Beat Mascarpone and sugar together, 2-3 minutes and spoon into the glasses.
• Top glasses off with a cap of coffee and liqueur-soaked ladyfingers.
• Dust each completed dessert with cocoa powder combined with a touch of cinnamon.

Steps:

• Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
• Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins. Brush each slice with 1/4 of Kahlúa mixture. Spread half of cheese mixture over each cake slice. Top each with 1 1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlúa mixture. Sift cocoa over desserts. Serve immediately or cover and refrigerate up to 1 day.

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.