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easy desserts
The ULTIMATE Tiramisu Recipe | How to Make Tiramisu
Today, we are going to make a classic Tiramisu recipe. This dessert has layers of coffee-soaked ladyfinger biscuits and a delicious smooth cream. Tiramisu is the ultimate holiday dessert, and it is great to prep ahead and serve a large group!
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Ingredients
For the Coffee Syrup
1½ cups Espresso, freshly brewed/strong coffee
½ cup (120 ml)Marsella, Kahlua, Rum
1½ tbsp (18.75 grams) Sugar, white granulated
For the Custard Cream
6 Egg Yolks, large
¾ (150 grams) cups Sugar, white granulated
2 cups (16 oz/425 grams) Mascarpone Cheese, chilled
1¾ cups (425 ml) Heavy Whipping Cream, cold
2 tsp Vanilla extract
For Assembling the Tiramisu
36-40 Italian Ladyfingers Cookies (Savoiardi biscuits)
⅓ cup (33 grams) Unsweetened Cocoa Powder
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How to make Palmiers | Only TWO Ingredients!!
Made with two simple ingredients and baked in only 15 minutes, this Palmiers recipe is super simple! Light, airy, and buttery, these palmier cookies will melt in your mouth. Perfectly sweet and crunchy, your family will think these cookies were from a bakery.
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How To Make Perfect Chocolate Chip Banana Bread Every Time | Delish Insanely Easy
There are thousands of banana bread recipes out there—this is the only one you’ll ever need.
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How to Make Cheesecake | The Basics | QVC
| Baking a homemade cheesecake doesn’t have to be difficult! This recipe for an easy cheesecake involves only 6 ingredients to make this classic dessert. Tip: make this cheesecake recipe a day ahead of time for a perfectly chilled, classic cheesecake. Blue Jean Chef Meredith Laurence teaches you how to make a cheesecake with this simple recipe.
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Classic Cheesecake
Makes 1 (9-inch) cheesecake
Ingredients:
10 to 12 graham crackers, crushed (about 2 cups)
¼ cup butter, melted
2 pounds cream cheese, room temperature
1 cup sugar
1½ teaspoons pure vanilla extract
4 eggs
Directions:
1. Make this a day ahead of when you want to eat it!
2. Pre-heat the oven to 325˚ F.
3. Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of a 9-inch springform pan. Refrigerate while you prepare the cheesecake batter.
4. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, blend the cream cheese until it is completely smooth with no lumps.
5. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
6. Pour the batter into the springform pan with the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.
7. Bake at 325˚ F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter before refrigerating. Refrigerate for at least 8 hours before serving.
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