Tiramisu with cream cheese recipe

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A variation of Tiramisu that uses cream cheese, in addition to the mascarpone. Cream cheese is not used in authentic Italian Tiramisu recipes but in this case, it adds body to the cream mixture. The secret of this recipe, as well as all Tiramisu recipes, is the quality of ingredients used, so always chose the best quality ingredients.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4 



Ingredients

For the cream mixture
4 Tbsp sugar
1/2 cup water
4 egg yolks
1 Tbsp brandy
125 ml cream cheese
200 ml mascarpone cheese
250 ml heavy cream, whipped to soft peaks

For the espresso mixture
2 cups espresso or similar coffee
2 Tbsp brandy
30 ml dark rum
2 Tbsp sugar

24 ladyfingers
2 Tbsp cocoa powder
2 Tbsp grated semi sweet chocolate

Directions

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.

Notes and tips

Do not worry about the raw egg yolks. They will be cooked by the hot sugar.
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