Showing posts with label desserts. Show all posts
INGREDIENTS
- 4 large scoops vanilla ice cream
- ½ cup International Delight Iced Coffee (Mocha)
- 2 tablespoons mascarpone cheese
- 2 ladyfinger cookies
- Whipped cream
- Chocolate syrup
- Cocoa powder for dusting
INSTRUCTIONS
- Combine the ice cream, mocha coffee, mascarpone cheese and ladyfinger cookies in the jar of a blender. Blend until smooth.
- Pour into one large glass (or 2 medium glasses),top with whipped cream and chocolate syrup and dust cocoa powder. You can also decorate with additional ladyfinger cookies.
- Serve immediately!
http://www.oliviascuisine.com/tiramisu-milkshake/
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- ½ cup unsweetened cocoa
- 1⅓ cups flour
- ½ tsp. salt
- 1 fluid ounce bottle of red food coloring
OREO TRUFFLE LAYER
- 1 pkg. Double Stuffed Oreos
- 8 oz. cream cheese, softened
CHOCOLATE LAYER
- 1½ cups milk chocolate chips
- ½ cup semi-sweet milk chocolate chips
- 1 Tablespoon shortening
Instructions
RED VELVET BROWNIES
- Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Add food coloring and mix again.
- Pour into a greased 9X13 pan.
- Bake at 350 F for 20-25 minutes. Allow to cool completely.
- While brownies are cooling, make Oreo truffle layer.
OREO TRUFFLE LAYER
- Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin.
- When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
- When Brownies have cooled completely, place layer of Oreo truffle on top.
CHOCOLATE LAYER
- Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
- Evenly spread over the top of Oreo Truffle layer.
- Let set up in fridge before cutting into.
https://www.chef-in-training.com/red-velvet-oreo-truffle-brownies/
Ingredients
- 2 cups strong brewed coffee or regular espresso, cooled to room temperature
- 1/2 cup + 2 tablespoons rum (brandy or amaretto will also work)
- 6 large egg yolks (see notes)
- 5 1/4 ounces granulated sugar (149 grams or approximately 3/4 cup)
- 1/8 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 pound mascarpone cheese
- 48 ladyfingers, preferably savoiardi (see notes)
- 2 ounces bittersweet chocolate, finely grated
- Optional: Dutch-processed cocoa powder for dusting
Instructions
- In a pie dish or shallow bowl, combine the coffee with 1/4 cup rum, and set aside.
- Whisk together the yolks, sugar and salt in the top of a double boiler (or in a stainless steel bowl set over a pot of simmering water). With the heat set to low, stir almost constantly with the whisk, until the temperature of the yolks reaches 160 degrees F, 10-15 minutes. (See recipe notes; you can skip this step if you purchase pasteurized eggs).
- Remove from the heat and pour the yolk mixture into a stand mixer fitted with the whisk attachment (or use a large, clean bowl and an electric mixer). Beat until pale, thick and creamy, approximately 4 minutes. Add the mascarpone cheese and remaining rum. Mix on medium speed to incorporate the ingredients, which will look lumpy. Turn off the machine, scrape down the sides of the bowl, and turn the speed up to high for 3 minutes, until thick and very smooth.
- Using a stand mixer with the whisk attachment or an electric mixer, beat the heavy cream to a stiff peak (this can also be done by hand with a bowl and whisk). Fold the whipped cream into the yolk mixture.
- Grab the pie dish with the coffee, and place it next to a 9x13 dish (standard baking dish, glass, ceramic, etc).
- Very briefly dip the ladyfingers into the coffee, then line them along the bottom of the pan (my pan held exactly 24 per layer). Do not flip the ladyfinger in the liquid to coat the other side evenly, and do not hold it in the liquid. Too much liquid = mushy dessert that seeps coffee.
- Once you have a single layer, top with half of the custard mixture, spreading evenly with a spatula. Sprinkle evenly with half of the grated chocolate. Repeat with the remaining ladyfingers, custard, and chocolate. If desired, sift a light coating of cocoa powder on top of the bittersweet chocolate to fill in any chocolate gaps (this is more about presentation than flavor).
- Cover the pan tightly and refrigerator for a minimum of 4 hours or overnight.
- To serve, scoop into individual bowls or onto plates.
https://www.savorysimple.net/tiramisu/