Tiramisu is one of my absolute favorite desserts ever. I love the combination of the chocolate, cream, coffee, alcohol, and slight cookie flavors. The creaminess of the cheese and the whipped cream mixed with the sponginess of the coffee soaked cookies is perfect. I’ve made a few different variations of tiramisu but this one tops them all. I usually use the typical marscapone cheese when making tiramisu. It’s supposed to be amazingly creamy and perfect for this dish. On my birthday, I ordered tiramisu from my absolute favorite restaurant here (oddly enough, an Italian restaurant) and it was so light and fluffy. It didn’t have any marscapone heaviness and I enjoyed it so much more. Well, this time, I decided to lighten mine up as well with whipped cream but also add some cream cheese. Delicious. Please be advised…this recipe is NOT for anyone on a diet…but it tastes amazing!
Tiramisu
1 cup heavy cream, whipped
1 pkg cream cheese
2 egg yolks
1/3 cup sugar
2 shots brewed espresso
3 shots Kahlua
cocoa powder to dust
36 ladyfingers
Whip cream cheese with sugar and egg yolks until light and fluffy. Add 1 shot of Kahlua and mix well. Fold in whipped cream. Combine cooled espresso and remaining Kahlua. Layer ladyfingers on the bottom of dish and spoon espresso mixture over it. Top with filling mix and cocoa powder. Lightly soak ladyfingers in the espresso mixture and place on top of the filling. Finish with another layer of filling and cocoa powder. Refrigerate for at least 2 hours before serving.
Whipped cream cheese with some extras....
Non-whipped cream
Whipped cream!
Served with Crema di Limonccello
culinaryramblings 