TIRAMISU TOFFEE DESSERT
This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
- Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
- Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 42.7 g, Cholesterol 133.8 mg, Fat 28.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 200.1 mg, Sugar 33.9 g
TIRAMISU TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1/2 pound mascarpone with 3 tablespoons sugar. Dip 12 ladyfingers in a mix of 3/4 cup espresso and 1 tablespoon rum. Layer the mascarpone and ladyfingers in glasses, breaking the cookies to fit, if necessary. Top with whipped cream and dust with cocoa powder.
TIRAMISU TOFFEE TRIFLE BITES
When I don't have time to make an authentic tiramisu, I make these bites or use the same ingredients to make a pie. It's always a big hit with everyone!
Provided by Barbara Pace
Categories Other Desserts
Time 1h
Number Of Ingredients 7
Steps:
- 1. Cut the end off the pound cake, then cut 5 slices 1/4 inch thick. Cut each slice into 8 squares.
- 2. Place cake squares in miniature foil baking cups.
- 3. Drizzle cake with coffee.
- 4. Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixture until smooth. Add whipped topping and beat until fluffy.
- 5. Place dollops of mixture on top of cake.
- 6. Drizzle with chocolate syrup.
- 7. Finely chop candy bar.
- 8. Sprinkle with candy bits.
- 9. Place in refrigerator for at least 2 hours prior to serving.
TOFFEE TIRAMISU
Have your toffee, cake and eat it, too! Toffee adds a rich, buttery crunch to this easy dessert that's just as tempting as the restaurant favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
- Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
- Cover and refrigerate at least 1 hour, but no longer than 24 hours.
Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 95 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 130 mg
TIRAMISU TRIFLE
Combine the decadent coffee and chocolate flavours of a tiramisu with a classic trifle for a crowd-pleasing dessert - it's a fuss-free finale to your dinner
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
- For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
- Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
- Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
- Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
- Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein
LEMON TIRAMISU TRIFLE
Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
- Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
- To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
- Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
TOFFEE TRIFLE
With the cake made ahead of time, this trifle comes together in a snap. It is very rich, creamy and good. This looks beautiful in a trifle dish.
Provided by AMY MCCHESNEY
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Bake cake as directed on package and let cool.
- Cut into slices or cubes.
- Prepare pudding according to package directions.
- Fold whipped topping into pudding, mixing well.
- Cover bottom of trifle dish with cake pieces.
- Next, cover cake pieces with pudding mixture.
- Sprinkle toffee (Skor) pieces over pudding mixture.
- Repeat layers 2 more times, ending with pudding.
- Garnish with extra toffee pieces and some cake crumbs.
- Chill at least 2 hours until set.
TIRAMISU TOFFEE TRIFLE
Make and share this Tiramisu Toffee Trifle recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
- Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
- Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
- Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
TIRAMISU TRIFLE WITH ZABAGLIONE FILLING
Tiramisu is formed into a trifle dish made with Zabaglione. Ladyfingers are brushed with a cognac/espresso mixture and layered with Zabaglione and freshly grated chocolate. This Zabaglione has a slight flavor of marsala and is so delicious that it can be eaten by itself as a dessert with fresh fruit.
Provided by Crazycook in PA
Categories Dessert
Time 5h8m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Zabaglione by placing egg yolks in top of a double boiler.
- Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
- Place water in bottom of double boiler and bring to a boil over high heat.
- Reduce heat to lower and place top of double boiler over simmering water.
- Gradually beat 1/4 cup marsala into egg yolk mixture.
- Beat 1 minute.
- Gradually beat in remaining marsala and 1/4 cup white wine.
- Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
- Beat constantly, scraping sides and bottom of pan frequently.
- DONOT over cook custard!
- Immediately remove from heat and whisk custard briefly.
- Cover and refrigerate Zabaglione until well chilled.
- Beat cream with 2 TB sugar in large bowl until soft peaks form.
- Gently fold in mascarpone cheese, then Zabaglione.
- Refrigerate at least 3 hours or until well chilled.
- Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
- Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
- Generously brush ladyfingers with the espresso mixture.
- Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
- Sprinkle with 1/4 of grated chocolate.
- Repeat these layers 3 more times.
- Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
- Cover and refrigerate at least 30 minutes.
Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 7.8, Cholesterol 178.7, Sodium 38.6, Carbohydrate 24.1, Fiber 1.8, Sugar 14.8, Protein 4.6
More about "tiramisu toffee trifle bites recipes"
TIRAMISU TOFFEE TRIFLE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ItalianCategory DessertServings 10Total Time 8 hrs 15 mins
- Cut pound cake into 14 slices. Cut each slice in half diagonally. Place cake pieces on bottom and up side of 9 1/2-inch glass deep-dish pie plate. Drizzle coffee over cake pieces.
- In medium bowl, beat cream cheese, powdered sugar and chocolate syrup with electric mixer on medium speed until smooth. Add 2 1/2 cups of the whipped topping; beat until light and fluffy.
- Spread filling evenly into cake-lined pie plate. Spoon remaining whipped topping over pie. Sprinkle with chopped candy. Refrigerate 8 hours before serving.
TIRAMISU TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
Servings 10-12Category Desserts
- To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted.
- Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon.
- To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.
- Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.
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