Best 5 Kahlua Tiramisu Recipes

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

KAHLUA® OREO® TIRAMISU

Steps:

• Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
• Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
• Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
• Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
• Place in the refrigerator until chilled, 3 to 4 hours.

SANDRA LEE - KAHLUA TIRAMISU

Steps:

• Line 6 glass custard cups with plastic wrap.
• Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
• Repeat for remaining cups.
• Set aside.
• In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
• Whisk in pudding.
• Divide pudding mixture equally among prepared cups.
• Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
• Uncover cups.
• Turn cups onto plates and remove plastic wrap.
• Top with Cool Whip and sprinkle with cocoa powder just before serving.
• Can make upto 1 day ahead.

KAHLUA TIRAMISU

Steps:

• Add 25ml Kahlua to coffee.
• Lightly soak ladyfingers in warm coffee.
• Separate the egg yolks and beat them with Splenda.
• Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
• Beat the egg whites until stiff (should be stiff enough to form peaks).
• Slowly fold the egg yolk mixture into egg whites.
• In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
• Lightly dust cocoa powder on the cream mixture.
• Chill in fridge for 4-6 hours.

KAHLUA TIRAMISU

Steps:

• FOR SPONGE CAKE: Preheat oven to 325 degrees. Butter and flour 10x15x1-inch jelly-roll pan. Line with parchment paper; butter parchment. Whisk eggs, sugar, and vanilla in metal bowl set over pan of simmering water until just warm to touch. Remove from over water. Using electric mixer, beat until pale yellow and thick ribbon falls when beaters are lifted, about 6 minutes. Sift 1/2 cup flour over egg mixture; fold in. Repeat with remaining 1/2 cup flour. Add butter; fold in (do not overmix or batter will deflate). Spread batter in pan. Bake until cake is golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan. FOR COFFEE SYRUP: Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 3/4 cup, about 4 minutes. FOR MASCARPONE CREAM: Whisk eggs and sugar in medium metal bowl. Set bowl over pan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy and thermometer registers 160 degrees, about 1 minute. Remove bowl from over water and whisk mixture until cool, about 4 minutes. Whisk mascarpone in large bowl to loosen. Add egg mixture and vanilla to mascarpone; whisk to blend. Invert cake onto waxed-paper-lined work surface. Cut six 2 1/2-inch rounds and six 3-inch rounds from cake using cookie cutters. Place one 2 1/2-inch round in bottom of each of six 3/4-cup ramekins. Brush cake in each ramekin with 1 tablespoon coffee syrup. Top cake in each ramekin with generous 1/3 cup mascarpone cream. Top cream in each ramekin with 3-inch cake round. Brush each cake with 1 tablespoon coffee syrup. Cover with plastic and refrigerate until cold, at least 3 hours or overnight. Top dessert with grated chocolate and whipped cream.