Realfood Bakedchicagorecipes Chocolate: [bakedchicago] Tiramisu Collection

Lighter Tiramisu

An Italian dessert for those watching what they eat.
Yield: 12 servings

Ingredients:
8 oz. semi sweet chocolate, finely chopped
1/4 cup fat free egg substitute
1 cup sugar
1 1/2 tsp vanilla
1 8 oz package fat free cream cheese, cut into small pieces
1 8 oz frozen light whipped topping, thawed
1 Tbsp instant espresso powder
1/4 cup hot water
1 cup cold water
1 fat free pound cake, cut into 1/2 inch slices

Method:
Food processor can be used to finely chop chocolate ahead of time and set aside. In food processor with metal blade, process egg substitute and sugar for 30 seconds. Add vanilla; process 1 minute or until pale yellow. Add cream cheese pieces, a few at a time, processing until smooth. Transfer mixture to medium bowl. Cover; refrigerate 1 hour. Fold whipped topping into cream cheese mixture. Set aside. In large shallow dish, dissolve espresso powder in the hot water; add the cold water. Quickly dip cake slices into espresso, turning to coat all sides. Arrange slices in bottom of 13x9" baking dish or 12 cup shallow dish, smoothing with fingers to mold cake slices together. Sprinkle with half of the chopped chocolate. Top with chilled cream cheese mixture. Sprinkle with remaining chocolate. Cover; refrigerate at least 3 hours or overnight before serving. Store in refrigerator.

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Classic Tiramisu

Ingredients:
8-10 pieces sponge cake
10 oz mascarpone cheese or substitute cream cheese
3 egg yolks
1 cup whipped fresh cream
1 cup icing sugar or 1 cup granular sugar
1/2 cup espresso or strong brewed coffee
1 Tbsp sweet rum
1 Tbsp sugar

For Mascarpone cheese
1 quart fresh cream
1 tsp vinegar or lemon juice

Method:
To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. Heat till the cream becomes thick with small flecks. Drain and hang in muslin cloth for at least two days.
To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. Add mascarpone, mix well and let it rest for five minutes. Now gently fold in the whipped cream. In a separate bowl, mix sweet rum with espresso coffee and sugar. Keep aside.
Arrange the pieces of sponge cake in a dish. Soak them with coffee mixture. Spread the mascarpone mixture on top followed by another layer of sponge cake. Soak it again with the coffee mixture. Add another layer of mascarpone. Dust it generously with cocoa powder and refrigerate for half an hour. Serve.

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Tiramisu

Ingredients:
5 eggs - separated
1 cup sugar
2 8oz pkg cream cheese
1 cup cream
24 sponge fingers OR 8 oz sponge cake - cut into strips
1 cup coffee liqueur like Kaluah-mixed with 1 cup strong coffee
cocoa powder for garnish
a round glass dish about 10 inches

Method:
Beat egg yolks and sugar till creamy. Beat cream cheese smooth and fold in the cream and egg mixture to mix well. Beat egg whites till stiff and fold into the mixture. Dip 1 the sponge fingers/strips into the liqueur and coffee mixture and layer the bottom of the dish. Put 1 of the cream mixture and layer with the rest of the sponge fingers. Top with the rest of the cream mixture, smoothen to even out and leave to set 6 hours or overnight. Just before serving, dust the cocoa over it through a fine sieve.

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Easy Tiramisu for Two

I use this one all the time and love it.
Prep Time: 5 min
Makes: 2 servings

Ingredients:
12 NILLA Wafers, divided
2 Tbsp hot water
1 tsp Instant Coffee
2 JELL-O Vanilla Pudding Snacks
1/4 cup thawed Whipped Topping
1 tsp unsweetened cocoa powder

Method:
Reserve 2 wafers; set aside. Coarsely crush remaining wafers; spoon into 2 dessert dishes. Mix water and coffee granules; drizzle over wafer crumbs. Top with remaining ingredients. Garnish with reserved wafers.

Note:
Use 2 Tbsp leftover cooled brewed coffee instead of the instant coffee dissolved in hot water.

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Easy Tiramisu

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings, 1/2 cup each

Ingredients:
2 pkg (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong MAXWELL HOUSE Coffee
1/4 cup sugar, divided
2 tsp vanilla, divided
1 container (15 oz.) Ricotta Cheese
3 cups thawed Whipped Topping
2 tsp unsweetened cocoa powder

Method:
Arrange half of the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp of the sugar and 1 tsp of the vanilla; brush half of the coffee mixture onto ladyfingers in dish. Beat ricotta cheese, remaining 2 Tbsp sugar and remaining 1 tsp vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended. Gently stir in whipped topping. Spoon half of the ricotta cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several hours or overnight. Store leftovers in refrigerator.

Notes:
Recipes using brewed coffee often call for double strength or strong coffee since it tends to produce a better flavor in recipes.

Variations
Prepare as directed, using one of the following options:
Raspberry Tiramisu: Drop 8 tsp. red raspberry preserves in small spoonfuls over the first layer of the ricotta cheese mixture.
Orange Tiramisu: Stir 3 Tbsp. orange-flavored liqueur into the ricotta cheese mixture before using to assemble dessert.
Irish Cream Tiramisu: Stir 3 Tbsp. Irish cream liqueur into the ricotta cheese mixture before using to assemble dessert.