TIRAMISU TOFFEE TORTE
Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. The torte is truly worth every bit of effort. If you like, bake the cake in advance and split the layers, then freeze until you are ready to assemble it. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.
Nutrition Facts : Calories 395 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
TIRAMISU TORTE
This elegant dessert is a fitting finale to any special dinner or Holiday meal. To save time and elbow grease, you can sub a bag of Heath bar pieces for the chopped bars. If you want to kick this up a notch, brush the layers with a coating of your favorite liquer before frosting!
Provided by yooper
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour 2 9-inch cake pans.
- To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
- Beat on high for 2 minutes.
- Fold in chopped candy bars.
- Pour batter into pans and bake 25-30 minutes or until cake tests done.
- Cool on wire racks.
- When cool, split into 4 layers.
- For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
- Add whipped cream, syrup and coffee.
- Whip until thick and creamy.
- Stir in vanilla.
- Blend well.
- Spread frosting over each layer.
- Top with crushed Heath bar.
Nutrition Facts : Calories 519.9, Fat 28.6, SaturatedFat 15.3, Cholesterol 73.5, Sodium 427.3, Carbohydrate 61.4, Fiber 0.8, Sugar 47.2, Protein 5.6
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.
TIRAMISU ICEBOX TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
- In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
- Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.
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
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
TIRAMISù ANGEL CAKE TORTE
Categories Cake Coffee Cheese Chocolate Dairy Dessert No-Cook Cream Cheese Amaretto Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
- Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.
THE BEST TIRAMISU
This recipe makes the absolute best tiramisu ever! It's so (deceptively) light and creamy, with a lovely coffee/amaretto taste. It gets rave reviews every time I make it! Best made a day ahead. The recipe comes from the ladyfinger cookie package. Cook time is approximate time to make coffee.
Provided by Mel T
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
- Beat egg whites until stiff peaks form; set aside.
- Beat egg yolks and sugar together until creamy and golden yellow.
- Add mascarpone and whip until fully incorporated.
- Fold in beaten egg whites, and set mixture aside.
- Get out your 13 x 9 glass dish (or serving dish of your choice).
- Pour coffee and amaretto into another dish to dunk the cookies.
- VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
- The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
- Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
- Repeat the cookie step, then spread on the remaining mascarpone mixture.
- Refrigerate for several hours to allow everything to set and to let the flavours develop.
- Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
- Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
Nutrition Facts : Calories 119.5, Fat 3.2, SaturatedFat 1.1, Cholesterol 128.1, Sodium 52, Carbohydrate 18.9, Fiber 0.2, Sugar 11.3, Protein 3.8
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