Time 6h55m Yield 10 to 12 servings Number Of Ingredients 11 Steps:
Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt together in a large bowl; whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture back into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Once it boils, continue to whisk over medium heat until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and whisk in the mascarpone cheese until melted. Transfer to a bowl or baking dish (a 9- by 13-inch baking dish will speed up the cooling process) and cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 2 hours. To assemble, loosen the chilled pudding by whisking it vigorously until smooth and creamy. Stir the espresso and coffee liqueur together in a small bowl. Dip some vanilla wafers in the espresso mixture, soaking completely for a couple of seconds. Stand the soaked cookies around the bottom of a 3-quart trifle dish to make a decorative ring. Dip more vanilla wafers and stack two layers of soaked cookies on the bottom of the dish within the ring of standing cookies. Spoon 2 cups of pudding on top of the cookies. Smooth the pudding to the edge of the dish with a small spatula. Layer half of the banana slices evenly over the pudding. Repeat with two more layers of soaked cookies, 2 cups of pudding and the remaining bananas. Top with the remaining cookies and then the remaining pudding. Place a piece of plastic wrap directly on top of the pudding. Refrigerate for at least 4 hours or up to overnight. Lightly dust with unsweetened cocoa powder just before serving.
Time 10m Number Of Ingredients 0 Steps:
chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream. Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
Time 25m Yield 10 Number Of Ingredients 10 Steps:
Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9x11 dish. Spread 1/2 cup Marzetti Old Fashioned Caramel Dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer. Top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with Marzetti Old Fashioned Caramel Dip and sprinkle with cinnamon.
Time 6h50m Yield 8 Number Of Ingredients 15 Steps:
Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside. Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes. Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little. Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate. Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours. Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes. Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes. Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt. Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.
