Tiramisu, is one of our favorite desserts during the summer months. The "no bake " process is really alluring to me when its very hot outside, that and the fact that is very easy and fast to make. Well, OK. and it taste like you spend hours laboring very hard to make this dessert.
I know that this days Tiramisu is synonym with mascarpone cheese, But not in my case. I've been making tiramisu long before mascarpone cheese was widely available in supermarkets, so if you are looking for a recipe that include mascarpone cheese than this recipe ..... I guess is not for you. I don't even remember what the recipe was like originally as I said this recipe is older than my son Brandon, and he is 14. And I don't remember how I came up with it, but I do know that my mom and I did it together. My mom is the best cook ever! Funny my boys say that about me.
Well anyway this is my recipe for tiramisu, a recipe that I get asked for a lot, saying that, I have to mention Kenny.
Kenny is my sons Cass best friend, and I promised him some time ago that I'm going to post the recipe. Well Kenny, this is for you! Maybe not as soon as you would've liked it to be, but it's here.
2 packages Philadelphia cheese ( not low fat, not fat free)
4 egg yolks ( large)
1/3 cup granulated sugar ( first amount)
1/4 cup granulated sugar ( second amount)
1/4 cup milk
1 tbsp pure vanilla extract
1 package whipping cream 500 g ( I use cool whip, whipping cream not low fat)
about 2 cup of strong brewed coffee, or expresso coffee ( just warm)
3 packages of lady fingers ( 200 g each, or equivalent)
1 tbsp rum extract (optional )
1/4 cup cocoa ( to sprinkle on top)
I use a dish with the dimensions 12x10x 2 1/2 inches. You can use any dish you have handy just make sure is deep enough, it will need to accommodate 2 layers of lady fingers and the cream.
In a large mixing bowl. cream the egg yolks and the first amount of sugar ( 1/3 cup), until pale and light ( about 4 to 5 minutes). Add the milk in a low stream wile beating continually, until all the milk is incorporated.
Place the bowl with the egg yolk mixture on a double broiler. Use a small pot filled only 1/4 with water, place on low heat when it starts boiling just a little place the bowl on top making sure the bowl does not touch the water. Keep it on very low heat, make sure it doesn't come to rapid boiling. Stir continually for about 5 to 8 minutes until it thickens.
It is done when the mixture coats the back of the spoon.
This is how it suppose to look. Take off the bowl and set aside to cool.
In a different mixing bowl mix together the cream cheese with the second amount of sugar (1//4 cup) and with the vanilla extract.
When the egg yolk mixture is room temperature or only a little warm add it in a low stream to the cream cheese mixture beating continually and scrapping the sides of the bowl if necessary.
In a different mixing bowl beat the whipping cream until peeks form just like in the picture.
Add the whipping cream to the cream cheese mixture a little at the time, incorporating gently with a silicon spatula, or a wooden spoon. Continue adding whipped cream until all of it is incorporated trying to not over mix in the process you want the end result to be "fluffy".
This is how the cream should look.
Assembling the tiramisu:
Combine the coffee with the rum extract ( if using). Dip each lady finger in the coffee and place in the dish. Repeat until the bottom of the dish is covered with lady fingers trimming the lady fingers if necessary to fit.
Dip quickly in the coffee and only one side make sure you don't drench it in coffee or they're going to be to soggy.
Add half of the cream on top of the lady fingers and smooth. Continue adding the lady fingers for the second layer.
Place a plastic foil on top. I like using toothpicks inserted around the edges of the tiramisu that are place higher and the plastic wrap sits on them making sure that the foil doesn't touch the cream. Like that when you remove it the surface is still smooth.
Place in the fridge for 6 hours or better over knight. Before serving sprinkle with cocoa.
1 If you don't have strong coffee or expresso, you can add 2 tbsp of instant coffee to the 2 cups of regular coffee. I add the caffein free instant coffee.
2 Before beating the whipping cream place your bowl ( don't use a plastic bowl) in the freezer for 5 minutes and make sure your whipping cream is cold. Don't take it out of the fridge until you need it.
I would love to hear your thoughts on this recipe.