Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Lemon Berry Tiramisu
Famous Authors (View All Authors)
Desserts - Lemon Berry Tiramisu Post by :HoneyBee Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3282

Click below to download : Desserts - Lemon Berry Tiramisu (Format : PDF)

Desserts - Lemon Berry Tiramisu

1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed
3 tablespoons orange juice
1 cup light ricotta cheese
1/2 (8-oz.) pkg. cream cheese, softened
1 large jar of lemon curd
2 (3-oz.) pkg. ladyfingers, split
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh raspberries

In small bowl, combine juice concentrate and liqueur; blend well. Set aside.

In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add lemon curd and beat until well blended and fluffy.

Line bottom of 12x8-inch (2-quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers with half of juice concentrate mixture. Spread half of lemon filling evenly over ladyfingers. Top with half each of strawberries and raspberries. Repeat layers. Refrigerate until serving time. Store in refrigerator.

Can be made with silken tofu. Beat with beater and use instead of ricotta.
If you like this book please share to your friends :

Desserts - Olive Garden Tiramisu Desserts - Olive Garden Tiramisu

Desserts - Olive Garden Tiramisu
Yield: 6 servings 1 (10-12") Sponge Cake (3" Tall) 3 oz Strong Black Coffee or Prepared Instant Espresso 3 oz Brandy, Rum or your favorite Liqueur 1 1/2 lb Cream Cheese or Mascarpone* 1 1/2 c Superfine or Powdered Sugar Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake

Desserts - Tiramisu -  Easy And Elegant Tiramisu Desserts - Tiramisu - Easy And Elegant Tiramisu

Desserts - Tiramisu -  Easy And Elegant Tiramisu
2 pkgs (250 g each) regular or light cream cheese, softened 1 can (300 mL) Low Fat Eagle Brand (sweetened condensed milk) 4 tsp (20 mL) rum extract (or try your favourite liqueur) 1 container (1 L) frozen whipped topping, thawed 48 ( 3-inch/7.5 cm) soft ladyfingers 2/3 cup (150 mL) cold strong coffee 3 oz (85 g) semi-sweet chocolate, grated First beat the cream cheese until fluffy then gradually add Eagle Brand and rum extract. Fold in whipped topping and then set aside. Line bottom of 12 cup (3 L) serving bowl with 1/4 ladyfingers; using a pastry brush, brush