Best 4 Espresso Tiramisu Recipes

TWINKIE TIRAMISU WITH ESPRESSO SYRUP

Steps:

• Espresso Syrup: Combine water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.
• Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
• To assemble: Place a layer of the Twinkie slices in the bottom of a shallow 2 1/2 quart baking dish. Drizzle with half of the Espresso Syrup. Spread with half of the Mascarpone filling. Repeat with the remaining Twinkie slices, syrup and filling.
• Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just prior to serving, sift cocoa to lightly dust the top.

CHOCOLATE-ESPRESSO TIRAMISU

Steps:

• Biscuit-Allow egg to stand at room temperature for 30 minutes.
• Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
• Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
• In a small bowl, stir together the flour, cocoa, baking powder, and salt.
• In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
• Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
• Add the flour mixture; beat on low to medium speed JUST until combined.
• In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
• Pour batter into prepared pan.
• Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool biscuit in pan on a wire rack for 10 minutes.
• Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
• Carefully remove paper; discard.
• Cool COMPLETELY, about 25 minutes.
• Pudding:.
• Chill large metal bowl and whipping beater in freezer.
• Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
• Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
• Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
• Put Kahlua and espresso into a shallow dish.
• Cut cooled biscuit into 16 pieces.
• Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
• Cover biscuit with HALF the mascarpone mixture.
• Top with remaining biscuit, and remaining mascarpone mixture.
• Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
• Refrigerate 24 hours, or FREEZE.

TIRAMISU CREME WITH ESPRESSO

Steps:

• In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.
• In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.
• Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish.

ESPRESSO TIRAMISU

Steps:

• In a medium bowl, using an electric mixer set on medium speed, beat
• together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
• Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
• Bring to a boil, stirring occasionally.
• Remove from the heat and let cool.
• Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
• Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
• Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
• Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
• Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
• Brush the remaining cooled espresso syrup evenly over the top.
• Then spread the remaining cheese mixture over the top.
• Cover with pla stic wrap and refrigerate up to 2 days.
• Using a fine-mesh sieve, sift cocoa evenly top just before serving.
• Using a large spoon, scoop the tiramisu onto individual plates.