Amaretto Tiramisu
Berry Tiramisu
Cafe Parizade's Tiramisu
Cherry Tiramisu
Chocolate Tiramisu
Christmas Tiramisu
Classic Tiramisu
D'amico's Tiramisu


Amaretto Tiramisu

Serving Size: 8
Categories: Cheesecakes

8 ounces Neufchatel cream cheese ; at -room temp.
1/3 cup Sugar
5 tablespoon Amaretto liqueur
1/2 teaspoon Vanilla
3 cups Reduce-fat nondairy whipped -topping 8 oz.
24 Ladyfingers ; 7 oz. pkg.
3/4 cup Strong coffee
1/4 cup Unsweetened cocoa powder
2 tablespoon Sliced blanched almonds

Beat together cream cheese and sugar in a medium size bowl until light and
creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping
into cream cheese mixture. Arrange half of the ladyfingers in dish just
large enough to hold them in one layer, such as a 9x9" casserole dish.
Sprinkle with half the coffee. Top with half the cream cheese mixture,
spreading smooth. Sprinkle with half the cocoa. Arrange the remaining
ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining
cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle
with confectioner's sugar and sliced almonds.

Serves 8.
Per serving; 295 calories, 16 gram fat, 112 mg. cholesterol.
Recipe by: Family Circle Magazeine,

Per Serving (excluding unknown items): 98 Calories; trace Fat (3.3%
calories
from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol;
1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 1/2 Other
Carbohydrates.



Berry Tiramisu

Serving Size: 12
Categories: Cheesecakes

1 cup Fresh raspberries
1 cup Fresh blueberries
1 cup Fresh blackberries
1 cup Sliced strawberries
1 cup Sugar
Juice of one lemon
2 pints Heavy cream
8 ounces Mascarpone cheese
1/2 cup Powdered sugar
1 Prepared sponge cake
9"x9"x2" sliced into 3 Layers
1 cup Chambord liqueur
1/2 cup Raspberry coulis
Fresh mint Sprigs
Powdered sugar in shaker

In a mixing bowl, combine all the berries with the sugar and lemon juice.
With a fork, lightly mash 1/4 of the berries against the side of the bowl.
Allow the berries to sit for 1 hour. Using an electric mixer, whip the
cream until stiff peaks form. In a mixing bowl, fold half of the whipped
cream into the Mascarpone cheese, along with the powdered sugar. Blend
until the cream is fully incorporated. To assemble, lay one layer of the
sponge cake on the bottom of the pan. Brush the layer with the Chambord.
Spread 1/3 of the cheese mixture over the sponge cake. Repeat the
procedure until all of the cake and cheese mixture are used. Spread the
reserved whipped cream over the top of the cake. Allow the cake to set,
about 1 hour. Place a slice of the tirmisu on the plate. Garnish with
raspberry coulis, fresh mint and powdered sugar.

Yield: 12 servings

Essence Of Emeril Show
From: "Robert Ellis"

Per Serving (excluding unknown items): 459 Calories; 38g Fat (73.3%
calories
from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 135mg
Cholesterol; 42mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
7 1/2 Fat; 1 1/2 Other Carbohydrates.





Cafe Parizade's Tiramisu

Serving Size: 4
Categories: Cakes

1 cup Flour
1 tablespoon Baking powder
6 Eggs
1/2 cup Sugar
Filling:
1/2 cup Heavy whipping cream
4 Eggs
1/2 cup Sugar
1/4 cup Rum
1/2 pound Cream cheese
1/2 pound Mascarpone cheese
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla extract
1 cup Very strong coffee or Espresso fresh brewed not instant
2 tablespoon Grated semi sweet chocolate

Preheat oven to 350 degrees. Prepare the cake: Grease and lightly flour
a 10-inch springform pan. Set aside. Sift together the flour and baking
powder twice. Set aside. In a double boiler, heat the eggs and sugar
together, stirring constantly until the sugar melts. Pour the egg mixture
into the large bowl of an electric mixer and mix on high for 10 minutes,
until eggs are very light and fluffy (the consistency of soft whipped
cream). Using a spatula, gently fold in the sifted flour mixture and pour
into the prepared springform pan. Bake for 25 to 30 minutes. The cake is
done when it springs back when touched in the center. Remove the cake
from the oven and let cool for 10 minutes. Then remove from the pan and
continue to cool on wire racks. While cake is cooling, prepare filling.
Whip the cream on highest speed of an electric mixer, until soft peaks
form. Set aside. In a double boiler, combine the eggs and sugar and cook,
stirring constantly, until the mixture coats the back of the spoon and
turns a ivory color. (This takes 15 or more minutes.) Remove from heat and
stir in the rum. Set aside. In the large bowl of an electric mixer,
combine cream cheese and mascarpone, mixing well. Add lemon juice and
vanilla. Mix until thoroughly blended. Slowly mix in reserved whipped
cream and egg mixtures. Blend gently until well mixed. Slice cake into
two horizontal layers. Remove top layer and set aside. Drizzle 1/2 cup of
coffee over cake layer. Then spread 1/2 of the cream mixture over cake.
Top
with second layer of cake and repeat with remaining coffee and cream.
Sprinkle shredded chocolate on top of last cream layer. Refrigerate 24
hours before serving.

Makes 1 10-inch cake, 10 to 12 servings.
Per serving: 368 calories, 22 grams fat (54 percent calories from fat),
187
milligrams cholesterol, 9 grams protein, 33 grams carbohydrate, 291
milligrams sodium.

From: Trish




Cherry Tiramisu

Serving Size: 4
Categories: Cheesecakes

1 cup Ricotta cheese
1/4 cup Sour cream
1/4 cup Coffee liqueur
1/2 cup Shortbread cookie crumbs about 30 2-inch Cookies
21 ounces Cherry filling and topping
Grated chocolate for garnish optional
Fresh mint leaves for Garnish ; optional

Combine Ricotta cheese, confectioners' sugar, sour cream and coffee
liqueur
in a large mixing bowl; mix well. Set aside. In the container of an
electric blender or food processor, process cookies, in small batches,
until finely crushed. Remove 6 cherries from cherry filling; reserve for
garnish. To assemble dessert, spoon 2 tablespoons Ricotta cheese mixture
into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie
crumbs
to each glass; top each with 2 tablespoons cherry filling. Repeat Ricotta,
crumb and cherry layers. Finish each serving with an equal portion of the
remaining Ricotta cheese mixture. Garnish with reserved cherries, grated
chocolate and mint leaves, if desired. Let chill 2 to 3 hours before
serving.

Description: "Smooth and easy describe this variation of an Italian
classic."
Cuisine: "Italian"
Source: "Cherry Marketing Institute" "http://www.cherrymkt.org/index.html"

Per serving:
3698 Calories (kcal); 131g Total Fat; (32% calories from fat); 54g
Protein;
555g Carbohydrate; 239mg Cholesterol; 1913mg Sodium Food Exchanges: 0
Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 34 1/2 Other
Carbohydrates

From:

Per Serving (excluding unknown items): 191 Calories; 11g Fat (61.6%
calories
from fat); 7g Protein; 8g Carbohydrate; 0g Dietary Fiber; 38mg
Cholesterol;
61mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.




Chocolate Tiramisu

Serving Size: 4
Categories: Cheesecakes

1/2 cup All-purpose flour
1/2 cup Unsweetened cocoa powder
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Unsalted butter ; at room Temp
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
1/4 cup Milk
3 Egg yolks
1/2 cup Sugar
1/3 cup Milk
15 ounces Part-skim ricotta ; pureed
1 cup Heavy cream ; whipped
1/2 cup Coffee liquer
4 ounces Semi-sweet chocolate Chopped

Preheat oven to 350*F. Line a Jellyroll pan with foil. Coat foil with
nonstick cooking spray. Combine flour, cocoa, baking soda, baking powder
& salt . Beat butter, sugar, eggs, & and vanilla until light & fluffy,
about 3 mins. At low speed, alternately beat in flour mixture and milk.
Spread batter into prepared pan. Bake in preheated oven for 17 mins. or
until cake back when lightly touched in the center. Cool cake in pan (on
wire rack) for 10 mins. Invert cake onto rack; cool completely. (Cake may
be made ahead up to one month and frozen.) To prepare filling: Whisk
together egg yolks, sugar, & milk in medium saucepan. Bring to simmer over
medium heat, whisking constantly. Do not let boil. Remove saucepan from
heat and let cool. Fold in ricotta and whipped cream. Cut cake
lengthwise into thirds and crosswise into tenths, making 30 pieces.
Arrange
half of cake pieces in bottom of large serving dish (about 14 x 8 or 13 x
Drizzle cake with half of the liqueur. Spoon on half of cream mixture.
Sprinkle with half of chopped chocolate. Repeat layering with remaining
ingredients. Cover and refrigerate overnight or up to 2 days. Serve
cold.

Makes 16 Servings

Nutritional Information Per Magazine: 358 calories,
8 g protein, 18 g fat, 41 g carb., 147 mg. sodium, 114 mg. chol.,
Exchanges: 3/4 starch/bread, 3/4 meat, 3 3/4 fat, 1 3/4 fruit

Recipe By :Woman's Magazine
From:





Christmas Tiramisu

Serving Size: 10
Categories: Cheesecakes

1 pound Mascarpone or soft cream
Cheese
3/4 cup Sugar
8 large Egg yolks
1/2 cup Sweet wine
2 cups Expresso or very strong
Black coffee ; approx
9 ounces Ladyfingers or 14 oz. angel
Food or sponge cake ; thinly
Sliced
1 tablespoon Unsweetened cocoa

In a small bowl, using a fork, beat the cheese until creamy. Set aside.
Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture, increasing
the speed to medium and then to high as the mixture thickens. Cook and
beat
for 5-7 minutes, or until the mixture is thickened and light, scraping
down
the sides of the bowl frequently with a rubber spatula. Remove the bowl
from the heat and continue to beat the mixture for 1 minute longer. Beat
in
the cheese just until blended (makes about : 5 cups). Pour one
cup of the expresso into a small shallow bowl that is large enough to hold
a ladyfinger if it is placed horizontally in the bowl. Quickly dip the
rounded top side of each ladyfinger into the expresso. Only the top half
of
the ladyfingers should be soaked with the expresso. If the ladyfingers get
too wet, they will fall apart! Add more coffee to the bowl as needed.
Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or
ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
custard mixture over the ladyfingers and spread to cover them. Dip the
remaining ladyfingers in the expresso (there will be a few remaining ones
and form a second layer over the custard mixture. Pour the remaining
custard mixture over the ladyfingers and spread to an even layer. 7. Place
the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and
refrigerate for at least 10 hours.

Makes: 10-12 servings.
Source: "Cooking with Regis and Kathie Lee"
From: "Kendig - Von Fehrn" tikalme@pow

Per Serving (excluding unknown items): 139 Calories; 5g Fat (31.5%
calories
from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 170mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1 1/2 Other
Carbohydrates.




Classic Tiramisu

Serving Size: 12
Categories: Italian, Cheesecakes

2 pk 4.4oz Champagne
Biscuits-dry lady finger
Like biscuits
1 cup Hot water
1/4 cup Sugar
5 teaspoons Instant espresso powder
1/4 cup Brandy
2 tablespoon Vanilla
-1 3/4 ounce To 8 container mascarpone
Cheese*
3 tablespoon Sifted powdered sugar
1 cup Chilled whipping cream
2 tablespoon Cocoa
Espresso beans ; optional


*If unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup
whipping cream and 2 1/2 tablespoons sour cream. Layer biscuits in the
bottom of a 13X9X2" Pyrex dish. Dissolve sugar and espresso powder in
water. Add brandy and vanilla. Pour 1 cup over biscuits. Beat cheese and 2
tablespoons powdered sugar until creamy. Beat whipping cream in another
bowl using clean beaters until peaks form. Gently fold into cheese
mixture,
half at a time. Spread evenly over biscuits. Using enough biscuits to
cover
tiramisu, dip in remaining espresso mixture and arrange in asingle layer
over top. Cover and refrigerate several hours or overnight. Combine cocoa
and remaining powdred sugar. Sift evenly over top. Garnish with espresso
beans, if desired.

Bon Appetit From: Mike Bernardoni

Per Serving (excluding unknown items): 160 Calories; 2g Fat (10.1%
calories
from fat); 3g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol;
5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 2 Other
Carbohydrates.




D'amico's Tiramisu

Serving Size: 16
Categories: Italian, Cakes


-Base-
1/2 ounce Kahlua liqueur
1/2 cup Brewed espresso coffee
24 Plain ladyfingers
Zabaglione ; recipe below
Cream Filling ; recipe below
Grated semisweet chocolate -or chocolate shavings
Fresh strawberries ; opt.

Zabaglione-
11 Egg yolks
1/2 cup Granulated sugar
3/4 cup Marsala wine

Cream Filling
1 pint Whipping cream **
1 pound Mascarpone
1/2 pound Powdered sugar


Bowl, beaters & cream should be throughly chilled. For base: Pour
Kahlua into espresso. Line the bottom of a 13x9x2" pan with ladyfingers,
about 1/4" thick. Spread Cream Filling over Zabaglione. Chill. Cut into
12 - 16 pieces. Serve in shallow bowl garnished with chocolate and
strawberries. Note: Ladyfingers may be found at specialty bakeries, or at
the supermarket in the freezer section or near the produce department.

Zabaglione: Combine egg yolks, sugar and wine in a
stainless steel bowl over boiling water and whisk constantly until frothy.

Cream filling: Combine whipping cream, softened
mascarpone and sugar; beat until smooth.

Note: Mascarpone cheese is a
key ingredient, but if it is unavailable, here's a substitute: Mix 12
ounces of softened cream cheese, 1/4 cup sour cream and 2 tablespoons
whipping cream. Beat until blended and fluffy.

Source: Houston Chronicle, from D'Amico's Restaurant.

Per Serving (excluding unknown items): 128 Calories; 4g Fat (26.1%
calories
from fat); 2g Protein; 21g Carbohydrate; 0g Dietary Fiber; 146mg
Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 1/2 Other
Carbohydrates.


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