Tiramisu: The Adult Desert

Cannoli Tiramisu recipe

3 packages ladyfingers
1 pound Ricotta cheese
2 (1/2 pint) containers whipping cream
1/4 cup miniature chocolate chips
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 box chocolate pudding mix
Cold espresso coffee, rum or chocolate milk
1/4 cup ground nuts (optional)

Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk).

Strain Ricotta cheese through sieve. Mix with confectioners' sugar, vanilla extract, nuts and chocolate chips. Beat well with wooden spoon.

Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid.

Beat remaining carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight.

When ready to serve sprinkle top of cake with confectioners' sugar and cut into squares

Cherry Tiramisu recipe

1 cup ricotta cheese
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookies (about 30 2-inch cookies)
1 (21 ounce) can cherry pie filling
Grated chocolate for garnish (optional)
Fresh mint leaves for garnish (optional)

In large mixing bowl, combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur; mix well. Mixture will be very thin but will set up after chilling. Set aside.

In container of blender or food processor, process cookies in small batches until finely crushed.

Remove 6 cherries from filling; reserve for garnish.

To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of 6 (8-ounce) parfait or stemmed glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of remaining cheese mixture. Chill 2 to 3 hours.

Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Makes 6 servings

Kahlua Tiramisu recipe

1/2 cup plus 3 tablespoons Kahlúa
8 ounces whipped cream cheese spread
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup mini semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
1 (3 ounce) package ladyfingers (12 small, sliced in half)
1 cup whipping cream, whipped, or 2 cups whipped dessert topping

In large bowl, whisk l/2 cup Kahlúa and cream cheese spread to blend. Beat in milk. Gradually whisk in instant pudding mix until it begins to thicken.

In small bowl, combine chocolate chips and cocoa powder.

In bottom of 8-inch square baking dish or quiche dish, spread about3/4 cup pudding mixture. Top with single layer of 12 ladyfinger slices, cut side up. Sprinkle with half of remaining Kahlúa, then a third of chocolate mixture. Repeat layering one more time.

Spread whipped cream over top, covering completely. Sprinkle with remaining chocolate mixture. Chill until ready to serve.

Raspberry Tiramisu recipe

1 (10 ounce) package frozen red raspberries in light syrup
2 (1 ounce) squares semisweet chocolate
1 (8 ounce) container whipped cream cheese
3 tablespoons coffee-flavor liqueur
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups heavy or whipping cream
2/3 cup vanilla wafers, coarsely crumbled (about 40 cookies)
Fresh raspberries (garnish)

About 3 hours before serving or early in day: Thaw frozen raspberries as label directs. Meanwhile, grate semi-sweet chocolate. Reserve 1/4 cup grated chocolate for garnish. In large bowl, with wire whisk or fork, beat cream cheese, coffee flavor liqueur, milk, vanilla extract, and remaining grated chocolate until well blended.

In small bowl, with mixer at medium speed, beat heavy or whipping cream and confectioners' sugar until stiff peaks forms. Reserve 2 cups mixture for topping. With rubber spatula or wire whisk, fold remaining 1 cup whipped cream mixture.

Into 8 dessert glasses, place half of crumbled vanilla wafers; top with half of cream mixture. Spoon half of thawed raspberries with their syrup over cheese mixture; top with remaining vanilla wafers, remaining thawed raspberries, then with remaining cheese mixture.

Spoon reserved whipped cream mixture into decorating bag with small rosette tube. Pipe whipped cream around edge of each dessert glass. Sprinkle reserved grated chocolate in center of each dessert. Garnish with fresh raspberries. Refrigerate at least 2 hours to blend flavor.

Makes 8 servings.

Strawberry Tiramisu recipe

10 ounces mascarpone cheese, divided
6 ounces ladyfingers
1 cup sweet white wine (such as Vin Santo or Sauterne)
10 ounces strawberries, preferably wild, hulled, divided
1 cup whipped cream

Spread half the mascarpone on bottom of serving bowl. Lay ladyfingers on plate, pour wine over them and let them absorb it. Then arrange ladyfingers over mascarpone and cover with half the strawberries. Spread remaining mascarpone on top and smooth it with a knife.

Whip the cream to stiff peaks, then put it into a pastry bag fitted with fluted tip and squeeze it over the mascarpone. Chill at least 2 hours.

Just before serving, scatter remaining strawberries on top. Makes 4 to 6 servings.

NOTE: To make individual desserts, use sponge cake. Cut six sponge circles, soak in wine and assemble the tiramisu as above, dividing ingredients equally.

White Chocolate Tiramisu recipe

8 ounces white chocolate, chopped
3 tablespoons plus 1 1/2 cups whipping cream, divided
8 ounces cream cheese, softened
1 tablespoon instant espresso coffee or 1 1/4 cups brewed espresso
2 tablespoons coffee-flavored liqueur
1 (10 ounce) frozen pound cake, thawed and cut into slices
about 1/2-inch thick
Semisweet chocolate shavings or curls *

Line a 9 x 5 x 3-inch loaf pan with plastic wrap, letting the wrap extend over at least 2 sides.

In the top of a double boiler or in a small bowl in the microwave on medium (50% power), melt white chocolate with 3 tablespoons of the whipping cream. Cool to room temperature.

In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.

In a large bowl, beat remaining whipping cream until stiff peaks form. Fold white chocolate mixture into cream until incorporated. Set aside 1 1/2 cups to use for frosting and refrigerate in a small bowl, covered.

If using instant espresso, dissolve it in 1 1/4 cups boiling water. Pour it (or brewed espresso if that's what you are using) into a shallow dish and cool. Stir in liqueur.

Dip both sides of all the cake slices into coffee mixture. Cover pan bottom with 1/3 of the soaked slices, cutting to fit. Spread with half the white chocolate cream. Top with 1/3 more of the cake slices, remaining cream, and then remaining cake. Refrigerate, covered, for a least 2 hours or overnight.

Invert onto platter. Remove plastic wrap. Frost top and sides with reserved cream. Garnish top with chocolate shavings *. Refrigerate until serving.

* To make chocolate shavings, using a vegetable peeler shave bits from a square of baking chocolate. Curls are bit more challenging. Draw a knife at an angle along a large block of chocolate that is just warmer than room temperature; the chocolate should hold together in curls. If it doesn't, the chocolate is too cold.

Servings: 8