Tiramisu

By carvalhohm

Ingredients

• Lady Fingers:
• 2 eggs, separated
• 1/3 cup white sugar
• 1/4 cup and 3 Tbsp all-purpose flour
• 1/4 tsp baking powder
• Mascarpone Substitute:
• 13 oz full fat cream cheese, room temperature
• 1/2 heavy cream
• 4 Tbsp full fat sour cream
• Tiramisu
• 5 large egg yolks
• 1/3 cup sugar
• 1/3 cup sweet Marsala wine
• 1 Tbsp water
• 1/2 cup heavy cream
• 2 tsp vanilla
• 16 oz mascarpone cheese, or cheese substitute (see above ingredients)
• 1 cup espresso, cooled
• 3 Tbsp brandy
• 3 Tbsp sugar
• 1/8 bittersweet chocolate bar
• 1 Tbsp unsweetened cocoa powder

Details

Servings 12
Adapted from webmailb.netzero.net

Preparation

Step 1

*Tiramisu:*

Prepare Ladyfingers according to recipe below. Let cool completely before using in Tiramisu recipe.

Prepare mascarpone cheese substitute by combining cream cheese, heavy cream and sour cream well in bowl. Let mixture sit at room temperature while rest of the cake is prepared.

Preheat your oven to 350 degrees. Prepare the espresso and while hot, add 3 Tbsp sugar and stir to dissolve sugar. Bring all your ingredients to room temperature except heavy cream.

Place lady fingers on cookie sheet and toast in oven for 8-10 minutes, or until they are golden brown & almost crispy. Set aside to cool.

Place large skillet filled with 1-2 T of water on stove and bring to high simmer. In medium heat-proof bowl, beat egg yolks and 1/3 cup sugar on high for about two minutes, until thick and pale yellow. Whisk in Marsala wine and water.

Set bowl into skillet and whisk by hand (or on low speed) until mixture reaches 160 degrees. Remove bowl from skillet and pour mixture into separate bowl to let cool, stirring from time to time.

In medium bowl, beat heavy cream and vanilla until soft peaks form.

In separate bowl, ensure cheese substitute (or mascarpone cheese) is smooth by smearing it against sides. Fold in whipped cream and cooled egg yolk mixture.

In shallow dish, combine espresso mixture with brandy. Dip ladyfingers or sponge cake into espresso mixture and arrange in 9x13 glass pan. It is better to leave a little bit of space than to squish them in. Spread cheese/egg/whipped cream mixture over cakes.

Grate bittersweet chocolate over the cheese. Sift unsweetened cocoa over chocolate and on top of cheese. Cover and refrigerate for at least one hour, or up to 24.

*Ladyfingers:*

Preheat oven to 400 degrees. Line one 17×12 inch baking sheet with parchment paper.

In large mixing bowl, beat egg whites on high until soft peaks form. Slowly add 2 tablespoons of sugar and continue to beat until eggs are stiff and glossy. In separate bowl, beat egg yolks and remaining sugar until thick and very pale in color.

Sift flour and baking powder together into a bowl. Fold half of egg white mixture into egg yolk mixture, then fold in flour, then add remaining egg whites.

Spread mixture evenly onto baking sheet and bake for 8 minutes. Remove from oven and let cool. While slightly warm, gently cut cake into 24 fingers and cool completely.