Our Favorite Tiramisu

By á-174942

Ingredients

• 8 ounces semisweet chocolate
• 1 cup sugar
• 4 egg yolks
• 1 1/2 teaspoons vanilla
• 8 ounces cream cheese cut into pieces, at room temperature
• 1 3/4 cups chilled whipping cream
• 1 tablespoon instant espresso powder diluted in
• 1 1/4 cups hot water cooled
• 1 prepared pound cake - (12 oz) cut into 3 1/2"
• by 1" by 1/2" strips

Details

Servings 8

Preparation

Step 1

Finely chop chocolate in processor. Set aside.

Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.

Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

This recipe yields 8 servings.