LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu 42
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Tiramisu 42
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4-5 yolks eggs
1/4 cup milk
1/2 cup sugar
1 Tbsp vanilla extract, optional
16-oz. (or 8 oz. cream cheese + 8 oz. ricotta) cream cheese
2-1/2 oz, grated semisweet chocolate
16 oz. whipping cream
30 toasted, or savoiardi ladyfingers
(or strong coffee) 1 cup espresso
1 oz. coffee liqueur
1/4 cup rum or brandy
2 Tbsp cocoa powder
Beat eggs, milk and sugar in a two quart sauce pan until sugar is
dissolved. (Optional. Add 1 tablespoon vanilla extract when beating
eggs and sugar) Heat to boil over medium heat, stirring constantly,
reduce heat, boil one more minute. Set aside, cover and refrigerate.
Beat whipping cream and 2 tbs. cocoa in chilled bowl until stiff,
refrigerate. Mix espresso with rum / brandy and coffee liqueur.
(optional) set aside. Mix cold (sugar egg milk mixture) with cheese
and grated chocolate. Dip half of the savoiardi in coffee mixture,
(do not soak) and arrange in glass baking dish. (I use 2 pie plates)
Spread half of the cheese mixture over the savoiardi. Spread half
of the whipped cream over the cheese mixture. Repeat with remaining
savoiardi, cheese mixture and whipped cream mix. Sprinkle with
some cocoa and some coarse-grated chocolate, cover and refrigerate,
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