EASY TIRAMISU PIE
It's tiramisu. And it's an easy-to-make pie. This delectable dessert sports layers of creamy pudding and delicate vanilla wafers all drizzled with coffee.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in COOL WHIP.
- Layer half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding mixture and chocolate. Refrigerate 3 hours.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FROZEN TIRAMISU SQUARES
Need a frosty dessert that serves 15? You've just found an easy one you can make ahead.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
- In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
- Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.
Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 85 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 27 g, TransFat 1 g
FROZEN TIRAMISU
Love tiramisu but don't have time to make it? My ice cream version rivals the real thing and can be prepared in under half an hour, no pastry skills required - not a bad return on a dessert that serves up to 14 people. If you think your supermarket doesn't carry mascarpone cheese, look again. Just because you've never seen it doesn't mean it's not there. If you really can't find it, no worries. You can make the sauce with cream cheese; just follow the conversion method in the introduction to the recipe. If you have little espresso cups collecting dust in the china cabinet, bring them out. Fill
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
- Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
- When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 38.1 g, Cholesterol 186.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 19.1 g, Sodium 126.6 mg, Sugar 29.7 g
FROZEN TIRAMISU DESSERT
Our daughter-in-law loves tiramisu so I knew I had to try this recipe. Not only is it easy to prepare, it's absolutely delicious. Get ready to dole out seconds!-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Dissolve coffee granules in hot water. Cool to room temperature; set aside., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 minutes., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in creme de cacao if desired. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from the freezer 30 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 314 calories, Fat 19g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 104mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
EASY FROZEN TIRAMISU PIE
Brushing the ladyfingers with coffee is easy. So is making the creamy filling. In fact, this whole creamy frozen tiramisu pie is a cinch!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Arrange ladyfingers on bottom and up side of 9-inch pie plate, cutting to fit if necessary. Brush ladyfingers with 1/4 cup coffee.
- Beat cream cheese and remaining coffee in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix and cinnamon; beat on low speed 2 min. Let stand 5 min. or until thickened. Stir in 2 cups COOL WHIP. Spoon into prepared crust.
- Freeze 4 hours. Let stand at room temperature 15 min. before serving topped with remaining COOL WHIP.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FROZEN "TIRAMISU"
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahl�a. Let the syrup cool.
- Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.
- Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.
- Remove cake from freezer; sprinkle with remaining 2 tablespoons ground espresso. Place coffee ice cream in mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.
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- In a large bowl (or mixer with paddle attachment or food processor), gently whisk together the flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together until almost combined then move to a slightly floured flat surface and gently knead the mixture to form a soft dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Beat together sugar and egg until frothy, then add the Mascarpone and cream, (if not using the egg then beat together the powdered sugar, mascarpone and cream), beat until thick. Refrigerate until ready to use.
- Spread the baked pie dough with an even layer of Nutella, top with half the Mascarpone cream, dip the lady finger cookies, one cookie at a time in the coffee, be sure to turn them once and do it quickly you don't want the cookie soaking in the coffee, then place them on top of the Mascarpone Cream, top with remaining cream. Refrigerate at least 4-5 hours, or overnight is even better. Before serving sprinkle with cocoa. Enjoy!
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