Best 6 Quick 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.

QUICK TIRAMISU

Steps:

• Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

QUICK & EASY DIABETIC TIRAMISU

Steps:

• In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture.
• In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve).
• Add the cream cheese and beat until smooth.
• Split the ladyfingers and line the bottom of an 8-inch square glass baking dish with half of them.
• Drizzle the ladyfingers with the 1 tbsp reserved coffee mixture.
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding and top with whipped topping.
• Sprinkle with the cocoa, then cover and chill for 2-4 hours, or until ready to serve.

QUICK TIRAMISU

Steps:

• Get yourself a medium deep bowl or dish about 8-10 inches in diameter and arrange your ladyfingers snugly in layers on top of each other. Sweeten your coffee with 2 tablespoons of the sugar. Pour the coffee over the ladyfingers, making sure the top layer is completely covered - you'll see the coffee being sucked up by the ladyfinger. While that's soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.
• Score the vanilla beans lengthwise and scrape the seeds out into the bowl of mascarpone, keeping the beans for making vanilla sugar if you want to. Continue whisking and as you do so, drizzle in the vin santo or sherry. You want to get the mixture to a loose, shiny consistency. If it's still too thick you can use a little of the orange juice to loosen it before you squeeze the rest of the juice over the ladyfingers. Smear the vanilla mascarpone over the ladyfingers and either grate all the chocolate over it or make shavings using a knife or a peeler. Sprinkle lightly with a little finely grated orange zest and keep in the fridge until you're ready to serve.

QUICK LEMON CHAMBORD® TIRAMISU

Steps:

• In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
• Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.

QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)

Steps:

• Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
• If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
• Cut poundcake into 1"-2" cubes.
• Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
• While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
• Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
• Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
• Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
• Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
• Enjoy with friends and family!
• Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.