Tiramisu Coffee

 

Tiramisu Coffee

Tiramisu Coffee

This recipe, Tiramisu Coffee is from The Cooking Club Magazine.

 

Tiramisu Coffee Recipe

Tiramisu Coffee

4 oz. semi-sweet chocolate chips (2/3 cup)

16 oz. freshly brewed espresso or very strong coffee, divided

8 oz. heavy whipping cream

½ cup powdered sugar

1 tsp. almond extract

4 to 5 oz. Kahlua or other coffee liqueur

1 Tbsp. grated chocolate

Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water).  Let stand until chocolate is almost melted, stirring occasionally.  Remove from heat; let stand until chocolate is melted and smooth.

Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.

Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee.  Add Kahlua and top whipped cream.  Garnish with grated chocolate.

 

(Recipe for Tiramisu Coffee came from Cooking Club Magazine, 2014)

PrintFriendlyShare

Gluten-Free Kahlua Dessert

 

Gluten-Free Kahlua Dessert

Gluten-Free Kahlua Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you eat a gluten-free diet or not, you’ll delight in every bite of this creamy treat that’s accented with subtle notes of Kahlua.  This recipe is Diabetic Friendly!

           Melissa McCrady                                                             Milwaukee, Wisconsin

 

Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert

1 cup gluten-free cornflakes, crushed

2 Tbsp. butter, melted

2 tsp. unflavored gelatin

¼ cup cold water

12 oz. reduced-fat cream cheese

2 Tbsp. sugar

2/3 cup fat-free sweetened condensed milk

¼ cup Kahlua (coffee liqueur)

2 cups fat-free whipped topping

2 oz. dark chocolate candy bar, melted

Fresh raspberries and mint leaves, optional

Combine cornflakes crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray.  Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, Kahlua and gelatin mixture until blended.  Gently fold in whipped topping; pour over crust.  Cover and refrigerate for at least 4 hours or until firm.

Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.       12 servings

 

(Recipe for Gluten-Free Kahlua Dessert was on www.tasteofhome.com, 2014)

PrintFriendlyShare