Amaretto Tiramisu Recipe
Ingredients:
- 8 ounces Neufchatel cream cheese; at room temp.
- 1/3 cup Sugar
- 5 tablespoons Amaretto liqueur
- 1/2 teaspoon Vanilla
- 3 cups Reduce-fat nondairy whipped topping
- 24 Ladyfingers
- 3/4 cup Strong coffee
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons Sliced blanched almonds
Directions:
Beat together cream cheese and sugar in a medium size bowl until light
and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped
topping into cream cheese mixture. Arrange half of the ladyfingers
in dish just large enough to hold them in one layer, such as a 9x9"
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 confectioner's sugar and sliced almonds.
Per serving; 295 calories, 16 gram fat, 112 mg. cholesterol.
This recipe for Amaretto Tiramisu serves/makes 8.
Berrymisu Recipe
Ingredients:
- 1 package (12-oz. size) frozen unsweetened raspberries, thawed
- 12 ounces cream cheese, room temperature
- 1 1/2 cup sugar
- 2 cups chilled whipping cream
- 1 cup water
- 1/2 cup fresh lemon juice
- 40 Champagne biscuits (crisp ladyfinger style cookies)
- Fresh raspberries
- Fresh mint sprigs (optional)
Directions:
Puree thawed raspberries in processor until smooth. Strain into
medium bowl, pressing on solids to extract as much liquid as possible.
Discard seeds in strainer. Using electric mixer, beat cream cheese
and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping
cream in another large bowl until peaks form. Gently fold whipped
cream into cream cheese mixture. Add pureed raspberries and fold
just until combined. Bring remaining 1 cup sugar, 1 cup water
and lemon juice to boil in small saucepan, stirring frequently.
Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning
to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat
with enough biscuits to cover bottom of trifle dish, trimming
biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese
mixture over biscuits in trifle dish. Dip more biscuits into lemon
syrup and arrange atop raspberry-cream cheese mixture in dish,
covering completely and trimming to fit if necessary.
Repeat layering with more raspberry-cream cheese mixture then biscuits;
top with remaining raspberry-cream cheese mixture. Cover and refrigerate
until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries
and with fresh mint sprigs, if desired. This recipe for Berrymisu
serves/makes 12.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey thanks for such a nice collection of delicious Tiramisu Recipe, all are superb..
By Millicent
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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