Tiramisu (Bon Appétit March 1990)


1 cup sugar
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 tablespoon instant espresso powder diluted in 1 ¼ cups hot water, cooled
12 ounces prepared pound cake, cut into 3 ½x1x½-inch strips


Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.


This recipe is from the Epicurious.com website.
It's a real crowd-pleaser and is extremely easy to prepare. It's simpler to use ready-made Vienna finger cookies.
I've made it as a foodie gift for many friends and they have always requested the recipe.




Sunday, April 18, 2010 - 10:32am

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