Best 5 Kahlua Oreo Tiramisu Recipes

KAHLUA® OREO® TIRAMISU

Steps:

• Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
• Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
• Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
• Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
• Place in the refrigerator until chilled, 3 to 4 hours.

KAHLUA TIRAMISU

Steps:

• Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.

KAHLUA TIRAMISU

Steps:

• In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
• Beat in milk.
• (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
• 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 about 3/4 cup pudding mixture.
• Top with single layer of 12 ladyfinger slices, cut side up.
• Sprinkle with half of remaining Kahlua, 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.

KAHLUA® OREO® TIRAMISU

Steps:

• Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
• Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
• Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
• Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
• Place in the refrigerator until chilled, 3 to 4 hours.

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.