aking tiramisu.
If using lady fingers instead of savoiardi, toast at
Bring chocolate, cream, sugar and vanilla to a boil, stirring constantly in sauce pan. Add egg to chocolate mixture and cook over low heat, stirring constantly, until thick. Place lady fingers lengthwise in a bread pan (loaf) and layer with chocolate alternating with layers of lady fingers. Refrigerate until firm. Serve slices of cake with whipped cream.
ream cheese and sugar together using an electric beater until creamy
iqueur together. Place half the lady fingers in the bottom of a
ip 3/4 inch. Pipe fingers about 4 1/2 inches
ool to room temperature.
Using electric mixer, beat egg substitute
Mix vanilla pudding with 2 cups milk until thickened; set aside.
In separate bowl, mix chocolate pudding with 2 cups milk until thickened; set aside.
Cut bananas into slices.
Chop nuts. Layer bottom of pan with lady fingers.
Spoon vanilla pudding onto lady fingers.
Arrange banana slices on vanilla pudding.
Add another layer of lady fingers.
Spoon chocolate pudding over lady fingers.
Arrange banana slices on chocolate pudding.
Make one more layer of lady fingers and garnish with remaining pudding and nuts.
Clean, wash and wipe lady fingers absolutely dry. Remove the stem.
lace a layer of the lady fingers in the bottom of a
about 12-inches) with split lady fingers. Put the mixture in slowly
br>Place one layer of lady fingers on bottom of pan of
equal portions.
Arrange lady fingers in the bottom and around
In a shallow dish, combine coffee and 1 cup hot water, stirring until coffee has dissolved.
In a bowl, mix one-quarter of the mascarpone with the melted chocolate. Stir quickly until well combined. Blend in remaining mascarpone. Fold in whipped cream, brandy and vanilla.
Dip Lady Fingers, one at a time, into coffee. Arrange in the bases of 6 serving cups or glasses. Top with mascarpone mixture, followed by a dollop of extra whipped cream. Chill until ready to serve. Dust with cocoa powder and decorate with chocolate curls.
glasses. Dip half the lady fingers in the brandy and arrange
ine spring mold pan with lady fingers (single).
Place on bottom
Line spring pan with Lady Fingers.
Melt chocolate in top of double boiler; beat in egg yolks, one at a time.
Beat whites until frothy; add sugar to beaten whites.
In bowl, blend 1/4 of white with chocolate mixture.
Fold in remaining whites.
Fold in Cool Whip and vanilla.
Refrigerate for 2 hours.
Line bottom and sides of
9 or 10 inch spring form pan with lady fingers. Line sides first, then bottom. Combine ice cream and Heath bars until well blended. Pour in lined pan. Top with Cool Whip. For garnish, take potato peeler and make chocolate curls with Hershey bar. Refrigerate overnight. This is my absolute favorite birthday treat!
Line 10-inch Spring Form pan (bottom and sides) with lady fingers.
Mix all ingredients in large bowl, with wooden spoon until well mixed.
Pour into prepared pan.
Freeze over night. Delicious!
Prepare jello the day before in 3 different pans; when molded, cut in small cubes.
Mix jello cubes.
Beat heavy cream and sugar and whip.
Melt Knox gelatine in 1/2 cup warm water and add pineapple juice.
Mix gelatine with heavy cream by hand.
Line bottom and sides of 9-inch spring-form pan with Lady Fingers and fill with gelatin and heavy cream mixture.
Refrigerate until set.
Cream butter and sugar until fluffy.
Beat egg yolks until light; beat into creamed mixture.
Soak macaroons in bourbon.
Beat chocolate into creamed mixture; add vanilla and pecans.
Beat egg whites until stiff, but not dry.
Fold into chocolate mixture. Line bottom and sides of 10 inch spring-form pan with split lady fingers.
Alternate layers of soaked macaroons with chocolate mixture in lined pan.
Decorate top with whipped cream. Refrigerate.
Makes 16-20 servings.