Time 3h35m Yield 10 Number Of Ingredients 9 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.
Time 40m Yield 6 servings Number Of Ingredients 7 Steps:
Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend. Beat in milk. (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.). Gradually whisk in instant pudding mix until it begins to thicken. In small bowl, combine chocolate chips and cocoa powder. In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture. Top with single layer of 12 ladyfinger slices, cut side up. Sprinkle with half of remaining Kahlua, then a third of chocolate mixture. Repeat layering one more time. Spread whipped cream over top, covering completely. Sprinkle with remaining chocolate mixture. Chill until ready to serve.
Time 3h35m Yield 10 Number Of Ingredients 9 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.
More about “kahlua oreo tiramisu recipes”
Yield Makes 14 to 16 servings Number Of Ingredients 12 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.
