Sunday, November 23, 2008
Tiramisu Pudding
This was a hit at our last Soup Sunday. It's really easy to make and tastes like the real thing. Make a day before to allow the flavors to mingle.
4C milk
2 small boxes of instant french vanilla pudding
2 small boxes of instant chocolate fudge pudding
1 1/2 c of good brewed coffee, cooled
24 to 30 lady fingers
1 Tbsp cognac (more for whipping cream)
1 tsp unsweetened cocoa powder
whipped cream for serving ( I infused the whipping cream with cognac, powdered sugar, and some coffee)
Make both puddings according to instructions. Place in refrigerator to set.
Use a pie dish or small casserole dish. Pour the coffee into a shallow dish and dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the small casserole dish. Sprinkle with 1/2 tsp of the cognac over the top of the lady fingers; top with the chocolate pudding. Coat the remaining ladyfingers in coffee as instructed above and place over the chocolate pudding. Sprinkle with the remaining cognac. Top with the vanilla pudding.
Press a sheet of plastic wrap onto the top of the pudding and refrigerate overnight so that flavors mingle. Top with whipped cream and unsweetened cocoa before serving.
4C milk
2 small boxes of instant french vanilla pudding
2 small boxes of instant chocolate fudge pudding
1 1/2 c of good brewed coffee, cooled
24 to 30 lady fingers
1 Tbsp cognac (more for whipping cream)
1 tsp unsweetened cocoa powder
whipped cream for serving ( I infused the whipping cream with cognac, powdered sugar, and some coffee)
Make both puddings according to instructions. Place in refrigerator to set.
Use a pie dish or small casserole dish. Pour the coffee into a shallow dish and dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the small casserole dish. Sprinkle with 1/2 tsp of the cognac over the top of the lady fingers; top with the chocolate pudding. Coat the remaining ladyfingers in coffee as instructed above and place over the chocolate pudding. Sprinkle with the remaining cognac. Top with the vanilla pudding.
Press a sheet of plastic wrap onto the top of the pudding and refrigerate overnight so that flavors mingle. Top with whipped cream and unsweetened cocoa before serving.
