TIRAMISU CREPES
Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.
Nutrition Facts : Calories 413 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 209mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE ALMOND TIRAMISU CREPES
Simply decadent! But don't tell your guests it's low-cal, they'll never know the difference and thank you later!
Provided by Wildflour
Categories Dessert
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
- Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
- Set aside or chill if desired.
- Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
- Divide filling and place evenly down center of each crepe.
- One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
- Place each Lady Finger on top of filling down center of each crepe.
- Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
- Drizzle each with 1 Tbl. s/f chocolate syrup.
- Top each with a 1/4 cup s/f Cool Whip.
- Sprinkle each with sliced almonds.
- Top each with a fresh cherry.
- Sprinkle each with cocoa powder.
- Serve immediately.
- Serves 2-4.
- *If pits are not removed, please warn guests!
Nutrition Facts : Calories 174, Fat 8, SaturatedFat 1.3, Cholesterol 80.3, Sodium 37.5, Carbohydrate 18.7, Fiber 2.2, Sugar 8.6, Protein 5.3
ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
CHOCOLATE ALMOND CRUNCH CREPES
This is a very rich rather gooey dessert (not my favorite but friends love them) that is perfect for chocoholics
Provided by Bergy
Categories Dessert
Time 58m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Make the filling first so it has time to cool.
- Combine almonds with the sugar and butter.
- Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
- Filling----------.
- In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
- Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
- Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
- Divide between the12 crepes, sprinkle with almond topping& serve.
Nutrition Facts : Calories 244.5, Fat 17.4, SaturatedFat 8.4, Cholesterol 35.5, Sodium 41.1, Carbohydrate 19.7, Fiber 1.3, Sugar 14.8, Protein 3.6
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