Request: Recipe for Tiramisu

“Hey! Do you have a Pampered Chef recipe for Tiramisu? My neighbor had it the other night and said it was wonderful.”

Yes, I do. Below are two recipes for Tiramisu. One is Brownie Squares and the other, a Trifle…..
Bon Appetite!
Yvonne

Tiramisu Brownie Squares

1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.

2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.

3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice& Serve .

Yield: 20 servings or 30 sample servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 44 g, Protein 3 g, Sodium 310 mg, Fiber 0 g
Source: Pampered Chef

Tiramisu Brownie Trifle – Pampered Chef Recipe #341124

“Coffee liqueur makes a bold statement in this dramatic dessert.
If desired, use our nonalcoholic variation, as shown in Cook’s Tip.”
30 min | 10 min prep
SERVES 20

1 (18 ounce) package fudge brownie mix (plus ingredients to make brownies)
1/4 cup water (or as called for on the brownie package)
1/2 cup oil (or as called for on the brownie package)
2 eggs (or as called for on the brownie package)
1 (16 ounce) container frozen whipped topping, thawed, divided
2 (1 1/2 ounce) dark chocolate bars, divided
1/2-1 cup coffee liqueur (see Cook’s Tip)
1/2 cup water
3 tablespoons instant coffee granules
2 (8 ounce) packages cream cheese, softened
1 (3 1/3 ounce) package vanilla flavor instant pudding and pie filling mix

Preheat oven to 375°F

Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside.

Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.

Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside.

Chop 1 1/2 of the chocolate bars using Food Chopper; set aside.

For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk.

In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.

Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef’s Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.

To assemble trifle, place one-third of the brownie cubes into Trifle Bowl.
Layer one-third of the filling evenly over brownies.
Repeat layers two more times.
Pipe whipped topping in rows 1/2 inch apart over filling.
Grate remaining chocolate bar over whipped topping using Rotary Grater.

Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.

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