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Directions. Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream.
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In a stand mixer or with an electric mixer, beat the heavy whipping cream and meringue powder and until soft peaks form. Then, while mixing, add in granulated white sugar and vanilla extract until stiff peaks form. Use a rubber spatula to fold in the softened mascarpone until combined with the whipped cream.
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Crispy wafer cubes with tiramisù flavored cream filling (74%). Ingredients: wheat flour, coconut oil, whey powder ( milk ), sugar, skimmed milk powder, glucose syrup, cream powder ( milk) 7% in the cream filling, soy flour, barley malt extract, hazelnuts, mascarpone powder ( milk) 1% in the cream filling, fat-reduced cocoa, coffee powder 0,6%.
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Take four glasses or small dessert bowls and layer one cookie at the bottom of each. Spoon 2 tsp of the espresso mixture on top, spreading it around so the entire cookie gets soaked. Grate a layer of chocolate over the top of the cookie, using a microplane or small grater.
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Next, add the sugar and mix really well. Gently stir in the whipped topping. Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture. Keep layering until you've used all the cream cheese mixture. Lastly, dust with the cocoa and refrigerate for several hours.
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Cooking Directions. STEP 1. In a bowl, combine coffee and rum. Dip each vanilla wafer into the coffee mixture and arrange them in a single layer in a serving dish. STEP 2. In another bowl, beat together mascarpone cheese, sugar, and vanilla extract until smooth and creamy. Spread half of the mascarpone mixture over the vanilla wafers.
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Set aside 4 vanilla wafers; coarsely crush remaining wafers. Divide wafer crumbs between 2 dessert dishes. In a small bowl, dissolve coffee granules in hot water. Drizzle over wafer crumbs. Spoon pudding into dessert dishes. Top with whipped topping; sprinkle with cocoa. Garnish with reserved vanilla wafers.
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How to make Tiramisu: Mix creamy filling. Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks. Dip lady fingers. Add the espresso and liqueur (if using) to a shallow bowl and dip the lady fingers on both sides (don't let them soak-just a quick dip!) Layer mascarpone.
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Sift in the confectioners' sugar, and whisk until smooth. Whisk the whipped cream into the mascarpone until they are just combined. Refrigerate if not using it right away. Combine the espresso and granulated sugar in a medium saucepan set over low heat. Cook until the sugar has dissolved, then stir in the hazelnut liqueur.
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Let stand until soft-set, about 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate. Arrange half the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in the boiling water; drizzle half over the ladyfingers.
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Instructions. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside. 16 ounces mascarpone cheese, ⅓ cup granulated sugar, ¼ cup 2% milk.
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Reduce the mixer speed to medium, slowly add the granulated sugar and vanilla extract. Mix for 1 to 1 ½ minutes. Lower the mixer speed to low and add in the mascarpone cheese. Mix just until all the ingredients are incorporated. Set this aside. In a small shallow bowl, add the cold espresso, or strong cold coffee.
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In a large bowl, beat cream cheese with an electric mixer until creamy. Gradually beat in 1 cup of milk. Mix in the Jell-O package and then slowly add in the remaining milk, mixing well. Fold in two cups of whipping topping. Line bottom of a 2 ½ quart bowl with half of the wafers and drizzle with half of the coffee.
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Heat water and sugar in a pan to 240-248 max degrees F. Add the sugar water to the egg yolk and mix with a hand mixer till soft and pale. Add mascarpone, stir with a spatula and sparingly with a hand mixer till mixed. Whip the heavy cream with sugar separately. Mix the whipped cream with the mascarpone mix.
