Similar Recipes
Tiramisu
Today we learn How To Easily Make Tiramisu, My Favorite Dessert In the World with Secret Crunchy Topping called Feulletine.
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Easy Chocolate Tiramisu
Creamy, chocolatey, and a snap to make, this chocolate lover's tiramisu gets an extra pick me up with a shot of coffee liquor.
Tiramisu (Chef recipe!)
This easy Tiramisu is simple to make - especially when you make it the traditional Italian way! A Chef recipe, this is rich and luxurious, yet light!
Tiramisu Ice Cream with Mocha Ripple
If you love tiramisu and ice cream you've got to try this Tiramisu Ice Cream with Mocha Ripple. It transforms tiramisu into the perfect frozen treat.
Tiramisu inspired by Superbad — Binging With Babish
Superbad, from a foodie perspective, might be better remembered as the origin story of 'sexy hamburger' McLovin; but its not a film without culinary cachet. Apart from being Seth's senioritis-rallying-cry, tiramisu is a classic Italian dessert, and the perfect introductory course to both pastry and
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Guinness Week: Beeramisu
This take on Tiramisu strays pretty far from the traditional. It calls for Guinness and Irish Cream instead of coffee and Marsala, but the requisite creamy, soft layers will surely please anyone crazy for this Italian dessert.
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Mocha Mascarpone Icebox Cake
With layers of mocha whipped cream and homemade chocolate chip cookies, this summertime icebox cake is bittersweet, creamy, and crunchy all at once.
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Hazelnut Mascarpone Ice Cream
A long, slow infusion of hazelnuts and milk sets this ice cream apart from other recipes, so don't try to rush the process.
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Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
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Hazelnut Chocolate Torte With Espresso Ganache
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.
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Creamy, rich, and bursting with bold coffee flavors, tiramisu is one of my all-time favorite desserts. My version is less eggy than typical recipes, putting the mellow flavor of mascarpone front and center.
Serve With
Affogato
Affogato - coffee, dessert and after dinner drink, all rolled into one! Just pour hot espresso over ice cream or gelato plus a shot of frangelico.
Tiramisu
Today we learn How To Easily Make Tiramisu, My Favorite Dessert In the World with Secret Crunchy Topping called Feulletine.
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Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
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Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato
Gelato just might be the most misunderstood form of ice cream in our great, ice cream-lovin' nation. We know it's smooth, intense and delicious but what makes a gelato real gelato? Here are the three elements that differentiate real-deal gelato from the traditional American stuff, and a recipe for a caffeinated twist on mint 'n' chip.
Tiramisu Ice Cream with Mocha Ripple
If you love tiramisu and ice cream you've got to try this Tiramisu Ice Cream with Mocha Ripple. It transforms tiramisu into the perfect frozen treat.
Tiramisu (Chef recipe!)
This easy Tiramisu is simple to make - especially when you make it the traditional Italian way! A Chef recipe, this is rich and luxurious, yet light!
Chocolate Marquise
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
Capezzoli di Venere (Nipples of Venus)
These Nipples of Venus (Capezzoli di Venere) are featured in the film Amadeus. They're chestnut and brandy chocolate truffles covered in white chocolate.
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Scooped: Pistachio Gelato with Strawberry Sauce
When I started to run out of things to eat strawberries with—by which I mean I got tired of them sliced with frothed cream—I started poking through my pantry for inspiration. I came across some pistachio butter and knew I need look no further. Pistachio butter (there's a recipe here) is ridiculously nutty and almost unbearably complex, with a lusciousness that puts Nutella to shame.
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Petit Cafe
H. Joseph Ehrmann of Elixir in San Francisco created this cocktail for the 2006 Chartreuse Cocktail Competition, marrying the sweet, herbal notes of Green Chartreuse with coffee liqueur and a little cream.