TIRAMISU CREPES
Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.
Nutrition Facts : Calories 413 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 209mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 8g protein.
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
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.
CHOCOLATE ALMOND TIRAMISU CREPES
Simply decadent! But don't tell your guests it's low-cal, they'll never know the difference and thank you later!
Provided by Wildflour
Categories Dessert
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
- Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
- Set aside or chill if desired.
- Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
- Divide filling and place evenly down center of each crepe.
- One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
- Place each Lady Finger on top of filling down center of each crepe.
- Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
- Drizzle each with 1 Tbl. s/f chocolate syrup.
- Top each with a 1/4 cup s/f Cool Whip.
- Sprinkle each with sliced almonds.
- Top each with a fresh cherry.
- Sprinkle each with cocoa powder.
- Serve immediately.
- Serves 2-4.
- *If pits are not removed, please warn guests!
Nutrition Facts : Calories 174, Fat 8, SaturatedFat 1.3, Cholesterol 80.3, Sodium 37.5, Carbohydrate 18.7, Fiber 2.2, Sugar 8.6, Protein 5.3
TIRAMISU CREPES SOUFFLE
Make and share this Tiramisu Crepes Souffle recipe from Food.com.
Provided by Shirl J 831
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Procedure for Chocolate Crepes:.
- Whisk together egg, sugar and milk until well combined.
- Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
- Whisk in melted butter and vanilla.
- Refrigerate batter for a minimum of one hour.
- Warm a six inch non-stick sauté pan over medium heat.
- Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
- Cook for approximately one minute on the first side.
- Turn crêpe and cook for 30 seconds more.
- Make eight crêpes.
- Reserve.
- For Coffee Creme Anglaise:.
- In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
- Set aside.
- In a sauce pan heat milk, vanilla and coffee extracts to a scald.
- Slowly whisk hot milk into yolk mixture.
- Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
- Strain and chill.
- For Souffle Base:.
- Bring a pot of water to a simmer.
- In a sauce pan bring milk and coffee extract to a scald.
- In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
- Add flour and salt and whisk until smooth.
- Slowly whisk in the hot milk until well combined.
- Place bowl over the simmering water and whisk until thickened.
- Remove from heat.
- Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
- Whisk in mascarpone cheese, rum and Kahlua.
- Place egg whites and cream of tartar in a mixer.
- Beat whites to stiff peaks.
- Carefully fold egg whites into the soufflé base.
- For Crêpe Souffle:.
- Preheat oven to 350º.
- Lightly grease a glass baking dish.
- Place one half cup soufflé mixture into the center of each crêpe.
- Lightly fold the crêpe in half, being careful not to deflate the egg whites.
- Place the crêpes into the baking dish.
- Bake for 15 minutes.
- To Assemble:.
- Drizzle plate with the coffee Crème anglaise.
- Carefully place two crêpes onto center of the plate.
- Arrange diced fruit around the crêpes.
- Dust the top of the souffle with powdered sugar.
- Garnish with a sprig of mint.
Nutrition Facts : Calories 183.3, Fat 4.8, SaturatedFat 1.9, Cholesterol 186.7, Sodium 158, Carbohydrate 22.8, Fiber 0.4, Sugar 9.5, Protein 9.4
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