Tiramisu recipes
Tiramisu with cream cheese
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40 min
Serves 4
Italian
Ingredients
- For the cream mixture For the cream mixture
- 4 tbsp sugar 59 ml sugar
- 1/2 cup water 120 ml water
- 4 egg yolks 4 egg yolks
- 1 tbsp brandy 15 ml brandy
- 1/2 cup cream cheese 125 ml cream cheese
- 7/8 cup mascarpone cheese 200 ml mascarpone cheese
- 1 cup heavy cream (whipped to soft peaks) 250 ml heavy cream (whipped to soft peaks)
- For the espresso mixture For the espresso mixture
- 2 cup espresso or similar coffee 480 ml espresso or similar coffee
- 2 tbsp brandy 30 ml brandy
- 1/8 cup dark rum 30 ml dark rum
- 2 tbsp sugar 30 ml sugar
- 24 ladyfingers 24 ladyfingers
- 2 tbsp cocoa powder 30 ml cocoa powder
- 2 tbsp grated semi sweet chocolate 30 ml grated semi sweet chocolate
Method
To make the cream mixture
In a saucepan over medium to high heat, add the sugar and water and cook until the sugar begins to brown and thickens. While the sugar is cooking, whip the egg yolks in an electric mixer, on high speed, until they are thick and pale yellow. When the sugar is cooked, slowly pour it in the egg yolks, while still mixing (Adding the sugar too fast will cause the egg yolks to curdle). Continue mixing until the mixture is light and fluffy. Lower the mixer speed to medium and start adding the cream cheese. Whip until the mixture is smooth. Add the mascarpone cheese and the 1 Tbsp of brandy and mix until all ingredients have blended nicely. Stop mixing. Fold in the whipped cream and refrigerate.
To make the espresso mixture
Combine the espresso, 2 Tbsp of brandy, the dark rum and the sugar. Heat for a few minutes over medium heat, just boiling point. Remove from heat and set aside to cool.
Tiramisu assembly
Dip ladyfingers in the espresso mixture. Place a layer of ladyfingers on the bottom of a serving platter. Top with a layer of the cream mixture and smooth using a spatula. Add a second layer of ladyfingers (again dipped in the coffee mixture) and top with the remaining cream mixture. Sift the cocoa over the top and refrigerate for at least 2 hours.
Sprinkle with the grated chocolate and serve.
In a saucepan over medium to high heat, add the sugar and water and cook until the sugar begins to brown and thickens. While the sugar is cooking, whip the egg yolks in an electric mixer, on high speed, until they are thick and pale yellow. When the sugar is cooked, slowly pour it in the egg yolks, while still mixing (Adding the sugar too fast will cause the egg yolks to curdle). Continue mixing until the mixture is light and fluffy. Lower the mixer speed to medium and start adding the cream cheese. Whip until the mixture is smooth. Add the mascarpone cheese and the 1 Tbsp of brandy and mix until all ingredients have blended nicely. Stop mixing. Fold in the whipped cream and refrigerate.
To make the espresso mixture
Combine the espresso, 2 Tbsp of brandy, the dark rum and the sugar. Heat for a few minutes over medium heat, just boiling point. Remove from heat and set aside to cool.
Tiramisu assembly
Dip ladyfingers in the espresso mixture. Place a layer of ladyfingers on the bottom of a serving platter. Top with a layer of the cream mixture and smooth using a spatula. Add a second layer of ladyfingers (again dipped in the coffee mixture) and top with the remaining cream mixture. Sift the cocoa over the top and refrigerate for at least 2 hours.
Sprinkle with the grated chocolate and serve.
Cook's notes
Do not worry about the raw egg yolks. They will be cooked by the hot sugar.
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