Tiramisu II

By Addie

Mascarpone is a sinfully rich double or triple cream cheese that originated in the Lombardy region of Italy. It has a delicate, buttery flavor with just a hint of sweetness. Look for it in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.

Ingredients

• 6 large egg yolks
• 3/4 cup sugar
• 2/3 cup milk
• 1 lb mascarpone cheese or 2 packages (8 oz each) cream cheese, softened
• 1 1/4 cups whipping (heavy) cream
• 1/2 teaspoon vanilla
• 1/4 cup brewed espresso or very strong coffee, chilled
• 2 tablespoons rum*
• 2 packages (3 oz each) ladyfingers**
• 1 1/2 teaspoons baking cocoa

Preparation

Step 1

1. In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.

2. Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.

3. In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.

4. Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.
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REVIEW:

The egg custurd and cream cheese mixture is to swoon for so very yummy!