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1/2 tsp. unsweetened cocoa powder. Dissolve coffee granules in hot water. Gradually add to cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in the whipped topping. Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers; cover.

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Step 1. Beat cream cheese in large bowl with mixer until creamy. Beat in milk, then dry pudding mixes. Gently stir in 2 cups COOL WHIP. Step 2. Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half of the pudding mixture and chocolate. Repeat all layers.

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Take four glasses or small dessert bowls and layer one cookie at the bottom of each. Spoon 2 tsp of the espresso mixture on top, spreading it around so the entire cookie gets soaked. Grate a layer of chocolate over the top of the cookie, using a microplane or small grater.

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Instructions. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside. 16 ounces mascarpone cheese, ⅓ cup granulated sugar, ¼ cup 2% milk.

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Crispy wafer cubes with tiramisù flavored cream filling (74%). Ingredients: wheat flour, coconut oil, whey powder ( milk ), sugar, skimmed milk powder, glucose syrup, cream powder ( milk) 7% in the cream filling, soy flour, barley malt extract, hazelnuts, mascarpone powder ( milk) 1% in the cream filling, fat-reduced cocoa, coffee powder 0,6%.

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Don't let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.

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Next, add the sugar and mix really well. Gently stir in the whipped topping. Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture. Keep layering until you've used all the cream cheese mixture. Lastly, dust with the cocoa and refrigerate for several hours.

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In a stand mixer or with an electric mixer, beat the heavy whipping cream and meringue powder and until soft peaks form. Then, while mixing, add in granulated white sugar and vanilla extract until stiff peaks form. Use a rubber spatula to fold in the softened mascarpone until combined with the whipped cream.

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Heat water and sugar in a pan to 240-248 max degrees F. Add the sugar water to the egg yolk and mix with a hand mixer till soft and pale. Add mascarpone, stir with a spatula and sparingly with a hand mixer till mixed. Whip the heavy cream with sugar separately. Mix the whipped cream with the mascarpone mix.

Tiramisu Wafers

In a large bowl, beat cream cheese with an electric mixer until creamy. Gradually beat in 1 cup of milk. Mix in the Jell-O package and then slowly add in the remaining milk, mixing well. Fold in two cups of whipping topping. Line bottom of a 2 ½ quart bowl with half of the wafers and drizzle with half of the coffee.

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Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until.

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Indulge in delicately rolled european-style wafers that are generously filled with creamy chocolate, vanilla, tiramisu and cappuccino. All natural and made with real sumatran coffee and natural cocoa and vanilla, our wafer rolls are finely baked then carefully foil-wrapped to preserve the texture and taste.

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Reduce the mixer speed to medium, slowly add the granulated sugar and vanilla extract. Mix for 1 to 1 ½ minutes. Lower the mixer speed to low and add in the mascarpone cheese. Mix just until all the ingredients are incorporated. Set this aside. In a small shallow bowl, add the cold espresso, or strong cold coffee.

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Set aside 4 vanilla wafers; coarsely crush remaining wafers. Divide wafer crumbs between 2 dessert dishes. In a small bowl, dissolve coffee granules in hot water. Drizzle over wafer crumbs. Spoon pudding into dessert dishes. Top with whipped topping; sprinkle with cocoa. Garnish with reserved vanilla wafers.

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How to make Tiramisu: Mix creamy filling. Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks. Dip lady fingers. Add the espresso and liqueur (if using) to a shallow bowl and dip the lady fingers on both sides (don't let them soak-just a quick dip!) Layer mascarpone.