Kahlua Tiramisu With Amaretto Ice Cream Recipes
KAHLUA & ICE CREAM
This is not much of a recipe, but it's my absolutely favorite dessert! Kahlua over Starbuck Java Chip Ice Cream. Great way to end a spicy meal.
Provided by Galley Wench
Categories Frozen Desserts
Time 5m
Yield 4-8 serving(s)
Number Of Ingredients 2
Steps:
- Add large scoop of ice cream to frosted individual dessert dishes.
- Pour Kahlua liquor over ice cream.
- Viola . . . dessert fit for king!
Nutrition Facts : Calories 857.5, Fat 0.8, SaturatedFat 0.3, Sodium 22.3, Carbohydrate 89.6, Sugar 89.6, Protein 0.3
AMARETTO TIRAMISU
Make and share this Amaretto Tiramisu recipe from Food.com.
Provided by Judd328
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
- Fold whipped topping into cream-cheese mixture.
- Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch 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 confectioners' sugar and sliced almonds.
KAHLUA & AMARETTO
This is another recipe from a 1986 Kahlua recipe book,that I'm field testing right now, it's another good one!
Provided by Mudpie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour Kahlua and amaretto over ice. Stir. Terrific twosome.
KAHLUA TIRAMISU WITH AMARETTO ICE CREAM
Categories Dessert Freeze/Chill Kahlúa Marsala Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
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.
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- Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
- In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
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