Best Easy Santa Fe Tiramisu Recipes

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

EASY TIRAMISU

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.

EASY SANTA FE TIRAMISU

Steps:

• Cut pound cake into 1 inch cubes.
• Set aside.
• In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
• Fold in whipped cream.
• In a tall sided glass bowl (or 13x9x2" dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
• Repeat layers.
• Top with remaining raspberries.
• Refrigerate until serving time or up to overnight.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

EASY TIRAMISU

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
• Set the pan aside.
• Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Meanwhile, prepare the syrup.
• Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
• Stir in the coffee liqueur.
• Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
• Set the cake aside.
• Prepare the topping.
• Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
• The mixture should look well combined and thick.
• Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
• No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
• Slice the cake into squares and serve.
• Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.