Smart Choice Tiramisu Bowl Recipes

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Beat in milk, then dry pudding mixes. Gently stir in 2 cups COOL WHIP.
• Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
• Top with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

Steps:

• Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
• Line bottom and sides of a 2-1/2 qt bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
• Refrigerate at least 2 hours. Store leftovers in refrigerator.

Steps:

• Arrange half the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla; brush half over ladyfingers in dish.
• Beat ricotta cheese, remaining sugar and vanilla in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta mixture. Sift cocoa over top of dessert. Refrigerate several hours or until chilled.

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.
• Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
• Top with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

Steps:

• Brush ladyfingers with espresso; arrange around edges of 2 small dessert bowls.
• Spoon yogurt into bowls; sprinkle with cocoa.

Steps:

• Beat yolks& sugar with an electric mixer until thick& lemon coloured.
• Add mascarpone& beat until thick& smooth.
• In a separate bowl, beat whites until soft peaks form.
• Fold into mascarpone mixture.
• Combine coffee& liqueur.
• VERY QUICKLY, dip half of the ladyfingers into this mixture, then arrange in a single layer in a glass serving bowl.
• Cover with half of the mascarpone mixture.
• Repeat with the remaining ladyfingers& mascarpone mixture.
• Dust with cocoa powder.
• Cover with plastic wrap& refrigerate for at least 6- 8 hours& preferably overnight.

Steps:

• Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle 2 Tbsp. coffee over wafers on bottom of pie plate.
• Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
• Spread 1/2 the pudding mixture over wafers on bottom of pie plate; sprinkle with 1/2 the chocolate. Cover with remaining wafers; drizzle with remaining coffee. Top with remaining pudding mixture, chocolate and COOL WHIP.
• Refrigerate 3 hrs. or until firm.

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
• Dissolve coffee in hot water. Whisk Neufchatel and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon 1/2 the Neufchatel mixture into prepared cups; top with remaining wafers and Neufchatel mixture.
• Refrigerate 4 hrs. or until firm. Remove desserts from liners; top with strawberries.

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
• Beat 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 28 min. or until center is almost set. Cool completely.
• Beat remaining Neufchatel in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
• Garnish with remaining COOL WHIP and raspberries just before serving.

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:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
• Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl.
• Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with reserved dissolved coffee. Cover with remaining plain batter.
• Bake 45 min. or until center is almost set. Cool.
• Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.