Happy New Year: Stay up 'til 2008 with Tiramisu

This is my absolute favorite recipe for Tiramisu. Loosely translated Tiramisu means "pick me up" in Italian.
This dessert will keep you awake long enough to ring in the New Year with style!

If you have an in-home Espresso machine, by all means, brew fresh espresso!
If not, brew VERY strong coffee in your auto-drip or French press coffee maker.

This is a definite do-ahead recipe, the Tiramisu needs to be refrigerated at least 12 hours before serving.
The exact number of ladyfngers depends on the size of your baking dish. If there are any leftover, they are delicious for dunking in your morning coffee........a treat!

One of my personal touches to this recipe is the addition of Hazelnut Kahlua coffee liqueur. The Kahlua adds a nice sweetness, and enhances the coffee flavor.

Tiramisu with Hazelnut Coffee Liqueur

4 cups heavy cream
4 oz cream cheese
4 oz mascarpone (Italian cream cheese)
1 cup granulated white sugar
4 eggs
3-4 cups brewed espresso or strong coffee
1/2 cup Hazelnut Kahlua coffee liqueur
1 pkg ladyfinger cookies (approx 24-30)
Cocoa powder for dusting

Let cream cheese and mascarpone come to room temperature. Combine heavy cream, cream cheese, and mascarpone with a stand or hand mixer. Add sugar and eggs. Combine well and set aside.

Prepare to assemble: Butter a 10 X 10 (or similar size) baking dish with deep sides (2-3 inches)

In a shallow bowl or pie plate, combine espresso (or coffee) and Kahlua.
Soak each lady finger in the coffee mixture for less than a second on each side. Lay soaked cookies side by side in a single layer across the bottom of the dish. Add a 2 inch layer of the cream cheese mixture. Soak and arrange more ladyfingers for the second layer. Add the remaining cream cheese mixture. Sprinkle with Cocoa powder.
Cover with plastic wrap and refrigerate at least 12 hours. Serves 8-10 people.

Happy New Year!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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