Tiramisu Style Dessert For A Crowd Recipes

Steps:

• You first want to make the coffee mixture.
• This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
• Add sugar to the brewed coffee, mix well and chill.
• Slice up the angel food cake and set aside.
• Soften the cream cheese in the microwave for approximately 1 minute.
• Then prepare the pudding as directed(7-8 cups of milk as listed above).
• You will need an extra large bowl or mix it in a stainless steel pot.
• Once the pudding is prepared, add the cream cheese and mix well.
• Fold in cool whip.
• Pour coffee in a large bowl.
• Dip each sliced piece of cake in coffee as you make 1 layer in dish.
• Spoon creamy mixture over top of cake.
• Then repeat steps to make another layer.
• Sprinkle with cocoa powder and let chill for at least 4 hours.
• You can also garnish top with chocolate shavings.
• Enjoy.

Steps:

• Combine coffee granules, 2 Tbsp. sugar and 1/2 tsp. vanilla in small bowl. Add warm milk; stir until coffee is completely dissolved and mixture is well blended. Arrange half the ladyfingers, cut sides up, on bottom of 13x9-inch dish, cutting if necessary to fit; brush with half the coffee mixture.
• Mix cream cheese, 2 Tbsp. cold milk, remaining sugar and remaining vanilla in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over ladyfingers in dish.
• Beat pudding mixes and remaining cold milk with whisk 2 min.; pour over cream cheese layer. Arrange remaining ladyfingers, cut sides up, on top of pudding; brush with remaining coffee mixture. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Drizzle with caramel topping just before serving.

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:

• Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
• Beat sugar, chocolate syrup and mascarpone cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
• Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.

Steps:

• Bake cake mix as directed on package, using water and eggs, in 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Cool 10 minutes. Remove from pans. Cool completely on wire rack, about 1 hour.
• Cut each pound cake into 9 slices. Arrange slices in 2 rectangular baking dishes, 11x7x1 1/2 inches, cutting slices if necessary to cover bottom of dishes. Drizzle coffee over cake.
• Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
• Cover and refrigerate at least 1 hour but no longer than 24 hours.