Rich Tiramisu Squares Recipes

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.

Steps:

• Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
• Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

Steps:

• Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
• Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
• Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
• In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
• In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
• Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.

Steps:

• Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in whipping cream; continue beating 3 to 4 min. or until thickened.
• Dip half the ladyfingers, 1 at a time, into 3/4 cup coffee in shallow dish; place in single layer on bottom of 8-inch square pan. Top with half the cream cheese mixture. Repeat with remaining ladyfingers, coffee and cream cheese mixture.
• Refrigerate several hours or until chilled. Sprinkle with cocoa powder just before serving.

Steps:

• Soften gelatin in water in a heat-proof dish for 3 minutes.
• Place dish in skillet of simmering water and stir dissolving gelatin.
• Cut the cake into scant 1/2-inch thick slices.
• Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly.
• Drizzle the coffee liqueur over cake slices.
• In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth.
• Add gelatin mixture, process to blend well.
• Add chocolate chips, processing just to combine mixture.
• Spread over cake and cover with plastic wrap.
• Chill for about 3 hours, or until set.
• Sprinkle the cocoa, then cut into squares.

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Steps:

• Preheat oven to 350.
• Grease and flour a 9x13 pan.
• Chop or break chocolate into small pieces.
• Melt in the microwave and stir until smooth.
• Pour into a mixer bowl and cool slightly (until just warm to the touch).
• Beat butter into the warm chocolate.
• Beat in 1 1/3 cups sugar.
• Add the six eggs one at a time, beating until the mixture lightens.
• Blend in flour and coffee powder into batter on low speed and do not overmix.
• Pour into prepared pan.
• In a medium bowl, whisk together cheese 1/4 cup sugar, two eggs and vanilla extract Pour over brownie batter.
• Bake for 35 to 40 minutes or until the middle is almost set and top begins to buckle Cool in the pan.
• Dust lightly with cocoa powder and cut into 40 small bars.

Steps:

• 1. Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. In small saucepan or 2-cup microwave-safe measuring cup, heat margarine and milk until steaming hot (about 1 minute on high in microwave).2. Meanwhile, in large bowl, beat eggs at high speed until light. Gradually beat in 3/4 cup sugar beat an additional 2 minutes.3. Add flour, baking powder, salt, vanilla and hot milk mixture beat at low speed until smooth. Pour into sprayed pan.4. Bake at 375°F. for 14 to 16 minutes or until cake springs back when touched lightly in center. In 1-cup measuring cup, combine coffee and 1 tablespoon sugar mix well. Drizzle over warm cake. Cool 30 minutes or until completely cooled.5. In large bowl, combine cream cheese and mascarpone cheese beat at medium speed until smooth and creamy. Beat in powdered sugar and wine.6. In large bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture until combined. Spread evenly on cake. Sprinkle grated chocolate over top of cake. Cover refrigerate at least 4 hours or overnight. To serve, cut into squares. Store in refrigerator.High Altitude (above 3500 feet): Increase flour to 1 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/15 of Recipe * Calories: 350 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 15 g 75% * Cholesterol:110 mg 37% * Sodium: 180 mg 8% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 0 g 0% * Sugars: 16 g * Protein: 4 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 5 Fat or 1 1/2 Carbohydrate, 5 Fa