Recipes for "tiramisu"

Gather the ingredients.

Whisk egg yolks and sugar together in a medium saucepan until well blended.

Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.

Boil gently for 1 minute, then remove from the heat and allow to cool slightly.

Cover tightly and chill in the refrigerator for 1 hour.

Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.

Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.

Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.

Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.

Sprinkle cocoa powder over top.

Cover and refrigerate until set, 4 to 6 hours.

Enjoy!

Position a rack in the center of the oven and preheat it to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper. Lightly spray the sides of each pan with nonstick cooking spray or use your hands to grease them with a thin coat of softened butter.

Simply Recipes / Shilpa Uskokovic

In a small bowl, whisk together the cake flour and baking powder. Set it aside.

Simply Recipes / Shilpa Uskokovic

In a stand mixer fitted with a whisk attachment, whip the eggs on medium-high speed until foamy, about 1 minute. With the mixer running, add the sugar in 4 batches, whisking for 2 minutes between each addition. The eggs will look pale, fluffy, and form a thick ribbon when the whisk is lifted from the bowl.

Add the salt and vanilla. Mix until well combined, about 1 minute.

Simply Recipes / Shilpa Uskokovic

Maintaining medium-high speed, slowly add in the oil in a thin, steady stream. Whisk until fully incorporated, about 1 minute. Stream in the 1/2 cup coffee and continue to whisk for an additional minute, until well combined.

Simply Recipes / Shilpa Uskokovic

Add the flour mixture all at once; mix on low speed until just combined with no visible large pockets of dry flour, about 1 minute. Using a rubber spatula, scrape down the sides and bottom of the bowl. Gently fold the batter a few times to ensure it is evenly combined.

Simply Recipes / Shilpa Uskokovic

Split the batter between the 2 prepared cake pans. Bake until the cakes are light golden brown and the tops spring back when lightly pressed, 20 to 25 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool fully. Peel away parchment paper.

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

When ready to assemble the cake, in a stand mixer fitted with a whisk attachment, whip the heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt on medium speed until mixture is thick and fluffy, 3 to 4 minutes.

Measure out 2 1/2 cups of the whipped mascarpone filling. Transfer it into an airtight container and chill until ready to assemble the cake. This will be used for the top and sides of the cake. The remaining filling will be used to layer the cake.

Simply Recipes / Shilpa Uskokovic

In a small bowl, stir together the 1/4 cup coffee, Marsala, and powdered sugar.

Simply Recipes / Shilpa Uskokovic

Line an 8-inch round cake pan with plastic wrap leaving a 2-inch overhang all around. The cake will be assembled inside the cake pan and the plastic wrap will make it easy to remove it.

Place 1 fully cooled cake into the pan. Use a pastry brush to evenly brush half of the coffee-Marsala soak over the cake. Use a fine-mesh sieve or sifter to sift a thick layer of cocoa powder (about 2 teaspoons) on top.

Spoon the filling (not the 2 1/2 cups you set aside in the fridge) into the pan. Level the surface with the back of a spoon or an offset spatula. Sift 2 teaspoons of cocoa powder over the filling.

Place the second cake over the filling, pressing down lightly to ensure there are no large air bubbles between the two layers of cake. Brush the remaining coffee-Marsala mixture over the cake.

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Pull up the plastic wrap to enclose the cake. It’s okay if the cake isn’t fully covered. Chill the cake in the fridge to allow the filling to set, at least 2 hours and up to overnight.

When ready to serve, place a large plate upside down on top of the cake pan and carefully flip it. Lift the cake pan off and peel away the plastic wrap.

Stir the reserved 2 cups whipped mascarpone filling. Use an offset spatula or butter knife to spread a thin layer of the filling (about 1/2 cup) around the sides of the cake. The sides will still be quite “naked” and not fully covered.

Pile the remaining filling on top of the cake. Create swoops and swirls using the back of a spoon.

Dust the top with the remaining 2 teaspoons of cocoa powder.

For clean and neat slices, always slice the cake when it is still cold. After every cut, wipe any cake residue from the knife with a damp kitchen towel so it doesn’t drag and smear on each slice.

Did you love the recipe? Leave us a review in the comments!

Simply Recipes / Shilpa Uskokovic

Simply Recipes / Shilpa Uskokovic

Gather ingredients.

To make the lemon curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.

Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.

Strain through a fine mesh sieve into a medium bowl.

Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled. Before assembling the tiramisu, reserve 1/4 cup lemon curd to spread over the final layer.

To make the syrup: Combine 1 ½ cups sugar, lemon peel, lemon juice, and limoncello in a small non-reactive saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar has completely dissolved.

Discard the lemon peel. Transfer syrup to a glass bowl or 4-cup glass measuring cup. Set syrup aside to cool.

To make the mascarpone layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside.

Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup of the lemon curd.

Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined.

Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half of the syrup over ladyfingers.

Top ladyfingers with half of the remaining lemon curd.

Layer half of the mascarpone filling over lemon curd.

Repeat with a single layer of lady fingers, brushing with the remaining lemon syrup (reserve any excess syrup and/or ladyfingers for another use). Top with remaining lemon curd and mascarpone filling.

Drizzle or spread the reserved 1/4 cup lemon curd over tiramisu.

Cover with plastic wrap and chill in the refrigerator at least 6 to 8 hours or overnight before serving. Slice and enjoy!

Gather all ingredients.

Prepare the Apple Filling: Stir together apple pie fruit filling, cinnamon, salt, and nutmeg in a bowl until well combined. Reserve 1/4 cup apple slices from the filling in a small bowl; roughly mash remaining apple mixture using a potato masher. Set aside.

Prepare the Tiramisu: Place mascarpone in a large bowl; set aside.  Combine cream, sugar, cinnamon, vanilla, salt, and nutmeg in a second large bowl and beat with an electric mixer on medium-low speed until it starts to thicken, about 30 seconds. Increase speed to medium and beat until soft peaks form, about 2 minutes.

Gently whisk a third of cream mixture into mascarpone just until combined and slightly loosened; fold in remaining cream mixture, in 2 additions using a whisk, until just combined.

Pour apple cider in a shallow bowl. Quickly dip and roll ladyfingers in the cider, one by one, just until coated, about 1 second each. Arrange 12 ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into the gaps and over the top.

Spread half of mashed apple filling over ladyfingers. Drizzle evenly with 2 tablespoons of the caramel sauce. Top with half of the mascarpone mixture, spreading into an even layer. Repeat layers once with remaining ladyfingers, cider, apple filling, caramel sauce, and mascarpone mixture, piling top high as needed and swooping into an even layer with the back of a spoon. Discard any remaining cider.

Loosely cover with plastic wrap and refrigerate with reserved apple slices until set, for at least 4 hours or up to 24 hours.

When ready to serve, chop reserved apple slices. Uncover and top tiramisu evenly with chopped apples and a drizzle of caramel sauce; garnish with pecans, if using.

Gather all ingredients.

Prepare the Cinnamon Milk: combine milk, sugar, and cinnamon in a jar; shake until sugar has dissolved, about 1 minute. Add rum, if using, and shake once more to combine. Set aside.

Prepare the Banana Mascarpone: combine banana and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until smooth, about 1 minute. Add cream and beat on high speed until stiff peaks form, about 2 minutes. Add mascarpone and vanilla extract; beat on medium speed until soft and billowy, about 20 seconds. Cover and refrigerate until ready to use.

When ready to assemble, working with 1 ladyfinger at a time, dip half of the ladyfingers into the spiced milk, letting it sit in milk about 2 seconds total. Transfer to an 8-x8-inch baking dish and arrange ladyfingers in a single layer, trimming ladyfingers as needed to fit neatly.

Top ladyfingers with 2 of the sliced bananas in an even layer.

Top bananas with half of the banana mascarpone (about a scant 2 cups), and, using a flexible or offset spatula, spread into an even layer. Repeat with remaining ladyfingers, 2 of the sliced bananas, and banana mascarpone.

Stir together cinnamon and nutmeg in a small bowl; spoon into a fine mesh sieve. Dust top with cinnamon mixture. Loosely cover with plastic wrap and refrigerate for at least 8 hours or up to 3 days. When ready to serve, top with remaining sliced banana. Cut into squares and serve.

Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.

Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.

Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.

Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.

Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.

Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

Beat cream in a stand mixer with the whip attachment to soft peaks. Add confectioners' sugar and salt; mix until well combined. Add mascarpone and whip until fully incorporated. With the mixer running, add 1/4 cup Baileys. Set aside.

Mix together cold coffee and remaining 1/2 cup Baileys in a shallow dish. One by one, dip ladyfingers into coffee mixture and arrange them in a single layer on the bottom of a 3-quart dish. Spread 1/2 of the whipped cream mixture over ladyfingers in the dish. Top with another layer of soaked ladyfingers and remaining whipped cream mixture. Cover the dish with plastic wrap and let chill in the refrigerator for at least 2 hours or overnight.

Dust top with cocoa powder before serving.

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.

Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.

Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.

Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth. Set aside.

Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of cream into mascarpone mixture with a large rubber spatula until smooth. Add remaining 3/4 of whipped cream and fold until smooth and well combined.

Mix orange juice and remaining 2 tablespoons of orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies in the bottom of a 9x13-inch baking dish.

Repeat soaking and placing cookies until the bottom of the dish is covered in a single layer. Spread about 1/2 the mascarpone mixture over cookie layer. Sprinkle about 1/2 the cocoa powder over mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.

Cover baking dish with plastic wrap and refrigerate until set, at least 5 hours to overnight.

Gather all ingredients.

Pour boiling water into a small bowl and stir in 1 tablespoon instant espresso coffee powder until dissolved. Set aside and allow to cool to room temperature, 30 minutes. When cool, add 2 tablespoons coffee liqueur. You will use this mixture to soak ladyfingers for the filling.

Meanwhile, for the filling beat mascarpone and cream cheese in a large bowl with an electric mixer on medium until smooth. Beat in powdered sugar, remaining 1 tablespoon instant espresso coffee powder, and salt until well combined. Beat in vanilla and remaining 4 tablespoons coffee liqueur. Cover bowl, and chill in the refrigerator for 30 minutes.

For crust, combine 12 ladyfingers, almonds, and white sugar in a food processor. Pulse to fine crumbs. Remove mixture from food processor. Stir in butter until mixture is moistened.

Pat crumb mixture evenly into the bottom of a 9-inch springform pan. Place pan in the freezer until set, 15 minutes.

Beat cream in a large bowl with an electric mixer until it forms stiff peaks.

Stir one fourth of the whipped cream into the filling mixture to lighten. Fold remaining whipped cream into the filling mixture until combined.

Spread half of the filling over the crust.

Dip remaining 12 ladyfingers, one at a time, into coffee mixture to coat, about 1 second. They will soften quickly and break easily. Place atop the filling, breaking to fit as needed. Spread remaining filling evenly over the ladyfingers.

Cover and chill in the refrigerator 6 hours to overnight.

Dust cocoa powder generously over top of the cheesecake. Loosen sides of pan with a thin spatula. Remove sides of pan.

Garnish each slice with a chocolate covered espresso bean.

In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.

Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.

Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.

Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.

Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.

Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.

Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.

Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.

Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

Lightly oil an 8x8-inch baking dish.

Set a large heatproof bowl over a pan of simmering water to create a double boiler (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water).

Whisk together the egg yolks and 3/4 cup of the sugar in the bowl. Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume, and it looks light yellow color. Not sure? Rub a little of the mixture between two fingers (it will be warm, but not too hot to touch) – it should feel smooth and silky; if you feel any sugar granules, keep whisking.

Simply Recipes / Cindy Rahe

Gradually whisk in 2 ounces (4 tablespoons) of the rum and continue whisking rapidly over the double boiler for about 10 minutes, until the mixture is thick, foamy, and very pale yellow. (You can also use a hand mixer for this step, if you prefer.)

Remove the bowl from the double boiler and set aside until cooled to at least 90°F or room temperature.

Simply Recipes / Cindy Rahe

You can use either a hand mixer or a stand mixer with a whisk attachment for this step. If using a stand mixer, be very attentive and do not walk away while the mascarpone is whipping. Stand mixers are so powerful, that it's easy to overwhip, which causes the mascarpone to separate. You have a little more wiggle room with a hand mixer.

With a hand mixer or in the bowl of a stand mixer with a whisk attachment, beat the mascarpone on medium speed for 15 to 30 seconds, until it smooths out and softens. Be careful not to over-beat or else the mascarpone will separate and become grainy.

With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes. Stop the mixer and scrape down the bowl. Continue beating with the mixer on medium-high speed for another 30 to 60 seconds, until the mixture holds firm, not-quite-stiff peaks.

Fold 1/3 of the whipped mascarpone-cream mixture into the zabaglione to lighten it, then fold in the remaining 2/3.

Simply Recipes / Cindy Rahe

In a wide, shallow dish, whisk the remaining 1/4 cup sugar with the remaining 1 ounce (2 tablespoons) of rum, the boiling water, and the espresso powder. Stir to dissolve the sugar and espresso.

Dunk one ladyfinger at a time in the espresso liquid, turning it so that all sides are evenly moistened — a quick dunk is all you need; any more and the ladyfingers start to disintegrate. Arrange the dunked ladyfingers in rows on the bottom of the baking dish.

Once you finish the layer, spread 1/2 of the mascarpone mixture over the top. Repeat dunking and arranging a second layer, and spread the remaining mascarpone over top.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.

Dust with cocoa before serving. Serve in wedges directly from the pan. Leftovers will keep for about 5 days.

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Simply Recipes / Cindy Rahe

1. Preheat the oven to 350 degrees F. Line two (8x8 inch) square baking pans with parchment paper.

2. Add the butter and chocolate to a medium size, microwave safe, mixing bowl. Microwave on high for 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, vanilla,  coffee, and eggs until smooth. Stir in the cocoa powder, flour and salt until just combined, try not to over mix the batter. It will be thick. Divide the batter evenly into the prepared pans, spreading it in an even layer, the layers will be thin. Transfer to the oven and bake for 10-12 minutes, until the brownies are set on top. Remove from the oven and allow to cool completely.

3. Once cooled, spread the Nutella evenly onto each brownie pan.

4. To make the ice cream. Add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form.

5. Spread the ice cream in an even layer over top one of the brownie pans. It's easiest if you keep the brownie in the parchment lined square baking pan. Then place the other brownie gently on top of the ice cream, Nutella side facing down. Cover with plastic wrap and freeze for 4-6 hours or overnight.

6. Slice bars into rectangles and keep stored in the freezer for up to a couple months.

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.

Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.

Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Gather all ingredients.

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.

Add mascarpone to whipped yolks. Beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.

Spoon half of the cream filling over the lady fingers.

Repeat ladyfingers, coffee liqueur and filling layers.

Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.

Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.

Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.

Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.

To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.

To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.

To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.

Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.

To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.

To make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.

To make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.

Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.

Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.

Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.

Refrigerate for at least 3 hours, or overnight.

Just before serving, grate semisweet chocolate over the top.

In a medium bowl, beat yolks, sugar, and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.

Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8-inch dish. Spread half the mascarpone mixture over ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Beat 1 tablespoon espresso, ½ cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.

Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.

Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 ½ ladyfingers in opposite directions on both ends to form a rectangular shape.

Spread ½ mascarpone mixture onto ladyfingers; dust with ½ cocoa powder. Top with remaining ½ each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.

Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.

Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.

Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.

Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.

Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.

Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.

Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.

Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.

Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.

To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.

To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.

To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.

To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.

To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.

Chill cake in the refrigerator for at least 30 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.

Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.

Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.

Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and ¼ teaspoon salt; beat well.

Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.

In a jar or container that will hold 1 1/2 cups, add the oats, chia seeds, espresso powder, and salt. Stir together to combine. Add the milk, maple syrup, rum (if using), and vanilla. Stir well and top with a lid.

Place in the fridge and chill overnight, or at least 8 hours. The oats will keep for 4 days refrigerated.

Unscrew the lid and give the oats a stir. Top with a generous dusting of cocoa powder and a big dollop of Greek yogurt. Sprinkle with mini chocolate chips, if desired.

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Simply Recipes / Shilpa Iyer

Combine espresso and butter in the top of a double boiler over simmering water.

Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.

Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.

Stir mascarpone cheese into marsala mixture.

Combine chocolate mixture with mascarpone mixture. Cool to room temperature.

Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.

Fold half of whipped cream into cooled chocolate mixture.

Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

In a large bowl, whisk together melted butter, brown sugar, white sugar, espresso powder, and salt until thoroughly combined. Add in egg, 2 teaspoons vanilla, and coffee liqueur and whisk until mixture is combined and lightens in color slightly, about 1 minute. Whisk in flour and baking soda until just combined. Pour batter into the prepared pan and spread into an even layer.

Bake in the preheated oven until the bars begin to slightly pull away from the edges of the pan, 20 to 25 minutes. Remove from oven and allow bars to cool completely in the pan.

For frosting, beat butter in a bowl with an electric mixer until smooth. Add confectioner’s sugar, vanilla, and salt and beat until completely smooth and incorporated. Add heavy cream; beat for another 2 minutes. Add mascarpone, and mix on low speed until just combined.

Spread frosting evenly over the cooled bars. Sprinkle cocoa powder evenly over the top of frosting. Refrigerate bars to firm up frosting, about 30 minutes. Remove bars from pan, cut into 16 bars, and serve.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 standard cupcake pans with liners.

Sift flour, baking powder, 3/4 teaspoon salt, baking soda, and nutmeg together in a bowl.

In a large bowl, beat butter, vegetable oil, and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, vanilla, and almond extract and beat on medium-high speed for 3 minutes. Add in half of flour mixture and mix until just combined. Add in sour cream and milk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Divide batter amongst the prepared cupcake pans, filling each liner just over 1/2 full.

Bake in the preheated oven until cupcakes begin to turn golden brown and tops spring back when lightly touched, 22 to 26 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely, about 30 minutes.

For coffee syrup, mix together hot water, espresso powder, sugar, and coffee liqueur until combined.

Use a toothpick to poke several holes in the top of each cupcake. Carefully pour about 1 tablespoon of the coffee soak over the top of each cupcake.

For mascarpone frosting: beat butter with an electric mixer until smooth, about 2 minutes. Beat in 1 cup confectioner’s sugar until combined. Add in remaining 1 1/2 cups confectioner’s sugar, vanilla, and salt; beat until totally smooth and combined. Add in heavy cream, and beat on medium speed until frosting is smooth and fluffy, about 3 minutes. Add in cold mascarpone and mix on low speed until just combined. Do not beat longer or frosting will curdle and separate. Pipe or frost cupcakes as desired.

Place cocoa powder into a fine mesh sieve and gently sift cocoa powder over the top of frosted cupcakes. Refrigerate cupcakes for at least 30 minutes before serving. Store cupcakes in the refrigerator.

Mix cooled coffee and Marsala wine together in a bowl.

Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.

Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.

Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.

Refrigerate tiramisu until flavors blend, at least 3 hours.