TIRAMISU WITH CREAM CHEESE AND COOL WHIP RECIPES

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EASY TIRAMISU RECIPE | ALLRECIPES



Easy Tiramisu Recipe | Allrecipes image

Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.

Provided by KALLISTA

Categories     Tiramisu

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 1 - 8x8 inch dish

Number Of Ingredients 7

3 egg yolks
¼ cup white sugar
2 teaspoons vanilla extract
1 ⅛ cups mascarpone cheese
24 ladyfingers
1 ½ cups brewed coffee
1 tablespoon unsweetened cocoa powder

Steps:

  • In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
  • Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Nutrition Facts : Calories 406 calories, CarbohydrateContent 35.6 g, CholesterolContent 252.2 mg, FatContent 25.8 g, FiberContent 0.7 g, ProteinContent 9.2 g, SaturatedFatContent 12.9 g, SodiumContent 92.7 mg, SugarContent 8.6 g

LEMON TIRAMISU RECIPE - FOOD.COM



Lemon Tiramisu Recipe - Food.com image

This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!

Total Time 50 minutes

Prep Time 50 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lemons, juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 -5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
1 lemon, zest of, finely grated mixed with
some demerara sugar (optional)

Steps:

  • Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
  • Set aside so the sugar has time to dissolve.
  • Get ready a 9-inch spring form pan; line the bottom with parchment paper.
  • In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
  • Whip the cream also to a soft peak.
  • Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
  • Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
  • Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
  • Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
  • Level the top using a palette knife, cover and leave in the fridge overnight.
  • To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

Nutrition Facts : Calories 268.3, FatContent 10, SaturatedFatContent 5.1, CholesterolContent 138.3, SodiumContent 71.5, CarbohydrateContent 34.7, FiberContent 0.4, SugarContent 22.6, ProteinContent 5.4

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