Cooking On The Couch: Easy Tiramisu – With A Twist!

More Couch Recipes

NEW YORK (WLNY) — Chef George Duran stopped by The Couch to show us how to make the classic tiramisu dish — along with some delicious variations.

More Cooking On The Couch: How To Make Pumpkin Risotto

Simple Tiramisu

Prep: 15 minutes / Chill: 2 hours / Yield: 6 to 8 servings

INGREDIENTS
16 lady fingers
1 cup lightly sweetened brewed decaf espresso or strong coffee
1 1/2 cups whipping cream
3/4 cup sugar
2 (8.75-ounce) packages mascarpone cheese, at room temperature
10 vanilla wafers, crushed
Powdered cocoa for dusting (optional)
Arrange half of the lady fingers in the bottom of a 7 by 11-inch pan. Drizzle half the coffee over them.
Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream. Pour half of this mixture over the lady fingers and spread it out evenly. Make another layer with the other half of the lady fingers and drizzle them with the remaining coffee. Spread the remainder of cream evenly over the lady fingers. Coarsely crush the vanilla wafers and scatter them over the top. Dust with cocoa powder. Cover and refrigerate for at least 2 hours before serving.

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George Duran’s Twisted Twinkie Tiramisu

Prep time: 15 minutes Cook time: 2 hours Servings: 6 – 8

INGREDIENTS:

8 cream-filled sponge cakes (Twinkies are recommended)
1 cup unsweetened brewed espresso or strong coffee (decaf)
1-1½ Cups whipping cream
1/3 cup sugar
2 (8.75 oz.) packages mascarpone cheese, at room temperature
10 vanilla wafer cookies, crushed, OR 5 vanilla wafer cookies crushed and 5 chocolate wafer cookies crushed (optional)
1. Whip the cream on High to soft peaks and sweeten with the sugar to taste. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.
2. Take 1/3 of the mixture and spread evenly over the 7×11 inch pan.
3. Cut the sponge cakes in half lengthwise and fit the bottom halves above the first layer of the mixture into the pan. Drizzle half the coffee over them.
4. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread 1/2 evenly over the first layer of sponge cakes.
5. Add another layer with the remaining sponge cakes and drizzle those with the remaining coffee. Layer the last portion of the mixture over the tops of the sponge cakes.
6. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving.

George Duran’s Donut Tiramisu

Prep time: 15 minutes Cook time: 2 hours Servings: 6 – 8

INGREDIENTS:

16 mini donuts
1 cup unsweetened brewed espresso or strong coffee (decaf)
1-1½ Cups whipping cream
1/3 cup sugar
2 (8.75 oz.) packages mascarpone cheese, at room temperature
10 vanilla wafer cookies, crushed, OR 5 vanilla wafer cookies crushed and 5 chocolate wafer cookies crushed (optional)
1. Whip the cream on High to soft peaks and sweeten with the sugar to taste. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.
2. Take 1/3 of the mixture and spread evenly over the 7×11 inch pan.
3. Cut the sponge cakes in half lengthwise and fit the bottom halves above the first layer of the mixture into the pan. Drizzle half the coffee over them.
4. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread 1/2 evenly over the first layer of sponge cakes.
5. Add another layer with the remaining sponge cakes and drizzle those with the remaining coffee. Layer the last portion of the mixture over the tops of the sponge cakes.
6. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving.

George Duran’s Oreo Tiramisu:

Prep time: 15 minutes Cook time: 2 hours Servings: 6 – 8

INGREDIENTS:

16 oreos
1 cup unsweetened brewed espresso or strong coffee (decaf)
1-1½ Cups whipping cream
1/3 cup sugar
2 (8.75 oz.) packages mascarpone cheese, at room temperature
10 vanilla wafer cookies, crushed, OR 5 vanilla wafer cookies crushed and 5 chocolate wafer cookies crushed (optional)
1. Whip the cream on High to soft peaks and sweeten with the sugar to taste. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.
2. Take 1/3 of the mixture and spread evenly over the 7×11 inch pan.
3. Cut the sponge cakes in half lengthwise and fit the bottom halves above the first layer of the mixture into the pan. Drizzle half the coffee over them.
4. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread 1/2 evenly over the first layer of sponge cakes.
5. Add another layer with the remaining sponge cakes and drizzle those with the remaining coffee. Layer the last portion of the mixture over the tops of the sponge cakes.
6. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving.