|A delicious serving of tiramisu. Yummy!|
A couple of years ago I had a wonderful dessert of tiramisu at the Lavender Bistro in Tryon, North Carolina. That inspired me to undertake making this dessert, and I discovered it is really quite easy. I wanted to find a recipe that did not use egg yolks and did not use alcohol. I tweaked a recipe of Sandra Lee's of the Food Channel.
1 cup heavy cream
3/4 cup sugar, divided
1 (8-ounce) package cream cheese, at room temperature *(I used 8oz of mascarpone cheese.)
1 teaspoon vanilla extract
1 (7-ounce) package of ladyfingers
1 cup strong black coffee *(I made a cup of strong espresso---stronger than coffee.)
1 teaspoon cocoa powder
Sandra Lee made her recipe in 4 wine glasses---four individual servings. I used an 8 x 8 inch glass dish and I was able to get 6 servings from this.
1. In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.
|Heavy cream and sugar ready to make whipped cream.|
2. In a large bowl combine the mascarpone cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. (Next time I will use only 1/4 cup of sugar here, because the mascarpone cheese is sweet.) Whip with a hand mixer until light and fluffy.
|Mascarpone, heavy cream, sugar, vanilla. Blend together.|
3. Line the bottom of the glass dish with ladyfingers that have been dipped quickly into the coffee. You do not want to soak the ladyfingers, because they will turn into a mushy texture. Dip quickly, no more than 5 seconds.
|Ladyfingers dipped into coffee lining bottom of glass dish.|
4. Spread half of the cheese mixture on top of the ladyfingers.
|Sptread cheese mixture on ladyfingers.|
5. Add a second layer of ladyfingers that have been dipped into the coffee.
|Second layer of lady fingers.|
6. Spread the remaining cheese mixture on top of these ladyfingers. Top with the whipped cream.
|Top with whipped cream.|
7. Refrigerate at least 1 hour before serving. Just before serving put the cocoa powder into a small sieve and tap gentle to dust the top of the dessert.
|Dust with cocoa powder before serving.|
This is an easy dessert. It would be quite elegant served in individual wine glasses as Sandra Lee's recipe suggests. I'll be making this again.
|Ready to eat.|
|Photo from Well Fed.|