tiramisu

(2 ratings)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

Tiramisu is somethin' that I will not pass up!!! I absolutely love it and at the same time I am so intimidated to make it. Now that I have made it, it's not that bad and I am wondering why it took me so long to make it!!! YUMMMMMY!!!

(2 ratings)
yield 8 x 8 pan

Ingredients For tiramisu

  • 1 can
    evaporated milk (12 oz.) divided
  • 1 box
    3.4 oz. vanilla instant pudding
  • 1 pkg
    8 oz. neufchatel, room temperature
  • 1
    container 8 oz. frozen whipping topping, thawed, divided
  • 1/4 c
    hot water
  • 3 Tbsp
    instant coffee granules
  • 2 Tbsp
    coffee liqueur (optional)
  • 2 pkg
    (3.5 oz. each) soft ladyfingers, divided (i used sara lee pound cake)
  • 4 tsp
    powdered cocoa, divided

How To Make tiramisu

  • 1
    In a large mixing bowl, combine the pudding mix and one cup of evaporated milk, beat until smooth. Fold in one cup of whipped topping.
  • 2
    In a small bowl, combine water, remaining 1/2 cup evaporated milk and coffee granules, stir until dissolved. Stir in liqueur.
  • 3
    Place half of the lady fingers covering the bottom of an 8-inch baking dish, they can be broken to cover the whole bottom.
  • 4
    Drizzle half of the coffee mixture evenly over the ladyfingers.
  • 5
    Top with half of the pudding mixture and spread evenly, and half of remaining whipped topping. Dust with 2 tsp. of cocoa.
  • 6
    Top with remaining lady fingers. Drizzle with remaining coffee mixture.
  • 7
    Top with remaining pudding mixture and whipped topping. Dust with remaining 2 tsp. of cocoa.
  • 8
    Cover and refrigerate for at least 2 hours. Overnight would be better.
  • 9
    NOTE:
  • 10
    BECAUSE IT IS SO DIFFICULT TO FIND LADY FINGERS WHERE I LIVE, I USED SARA LEE'S POUND CAKE.
  • 11
    TO DUST THE TOP WITH COCOA POWDER, USE A FINE MESH STRAINER AND TAP OVER THE TIRAMISU.

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