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Fast & Easy Tiramisu

Ingredients
2Tbsp. MAXWELL HOUSE Instant Coffee
1Tbsp. sugar
1cup boiling water
2pkg. (3 oz. each) ladyfingers, split, divided
2pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2cup sugar
2cups thawed COOL WHIP LITE Whipped Topping
1tsp. unsweetened cocoa powder
make it

DISSOLVE combined coffee granules and 1 Tbsp. sugar in boiling water. Arrange 1 pkg. ladyfingers on bottom of 13×9-inch dish; brush with 1/2 cup coffee.

BEAT cream cheese in large bowl with mixer until creamy. Add 1/2 cup sugar; mix well. Whisk in COOL WHIP.

SPREAD half the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate 4 hours.

Recipe found here: Fast & Easy Tiramisu

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Tiramisu Layer Cake

Tiramisu Layer Cake

INGREDIENTS

CAKE:
* 1 (18.25 ounce) package moist white cake mix
* 1 teaspoon instant coffee powder
* 1/4 cup coffee
* 1 tablespoon coffee flavored liqueur
*
FILLING:

* 1 (8 ounce) container mascarpone cheese
* 1/2 cup confectioners’ sugar
* 2 tablespoons coffee flavored liqueur

FROSTING:
* 2 cups heavy cream
* 1/4 cup confectioners’ sugar
* 2 tablespoons coffee flavored liqueur

GARNISH:
* 2 tablespoons unsweetened cocoa powder
* 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Recipe found here: Tiramisu Layer Cake

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