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Sunday, January 6, 2013

Tiramisu Made Easy (this version contains no raw egg yolks)

No expensive ingredients and no raw egg yolks in this easy to make version of the Italian classic. Some may turn their noses up to this version but I don't like eating or serving raw eggs and I don't always have marscarpone on hand, but I usually have cream cheese and it's much less expensive and really just as good. The grated chocolate is also a little variation, but most people I know love it!

1-1/2 cups freshly brewed strong coffee
1/2 cup sugar
1-1/2 tablespoons brown sugar
3/4 cup coffee liqueur
5 extra-large egg yolks
1/2 - 2/3 cup rum
1 pound cream cheese, softened
1 cup sour cream, with 2 tablespoons brown sugar added
1-1/2 cup chilled heavy cream
36-40 ladyfingers (depends on size of the ladyfingers as you'll want to cover the pan with two layers)
7 ounces chocolate, grated
Cocoa powder for garnish

In a shallow bowl, combine the coffee, brown sugar, and coffee liqueur. Stir until the sugar is dissolved, then cool.
Using a whisk, beat the egg yolks, rum, and sugar in a metal bowl set over a saucepan of barely simmering water until it has tripled in volume, about 5 to 8 minutes. Remove the bowl from the heat, and fold in the cream cheese until just combined. I use a mixer and just make sure the cream cheese is soft. Add the sour cream and mix.

In a clean, cold large bowl, beat the heavy cream until stiff. Gently fold the cream cheese mixture into the whipped cream. Quickly dip both sides of each ladyfinger into the coffee mixture, and line the bottom of a 13 x 9 baking pan with ladyfingers in 2 rows. Sprinkle half of the grated chocolate over the ladyfingers. Spread half of the cream cheese mixture on top. Repeat a second layer of dipped ladyfingers, and then top with the remaining grated chocolate and then cream cheese. Dust with cocoa or additional grated chocolate if you prefer. Chill, covered, at least 2 hours. It is best allowed to sit overnight before serving. Cut into slices and 
serve. If you have had it chilled over-night, set it out about 15 minutes before serving. Store any leftovers, covered in the refrigerator.

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