Creole
Cream Cheese Tiramisu
PREP TIME:
1 Hour
SERVES: 10-12
 COMMENT:
Tiramisu is a classic Italian dessert recreated in restaurants worldwide.
Tiramisu translated means "pick me up" which refers to
the little jolt one gets from the chocolate, coffee and Marsala
wine.
INGREDIENTS:
- 1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream
Cheese
- 6 egg yolks
- 1½ cups sugar
- ¼ cup Marsala wine
- 2½ cups heavy whipping cream
- ¼ cup sugar
- 3 dozen lady fingers (see note)
- 1 cup instant espresso or dark roast coffee
- 1 ounce brandy
- 2 tbsps unsweetened cocoa powder
- chocolate curls for garnish
METHOD:
Note: I recommend the soft,
3-inch lady fingers produced by Specialty Bakers Inc. at 1-800-755-9890
for this recipe. However, feel free to choose lady fingers that
are available at your local grocer or Italian specialty food shop.
Combine egg yolks, sugar and Marsala wine in a mixing bowl and
whip until thick and ribbony. Place bowl on top of a double boiler
over 1 inch of boiling water. Reduce heat to low and cook egg mixture
8-10 minutes stirring constantly. Remove from heat and place in
the refrigerator to cool 30 minutes. In a separate bowl combine
heavy whipping cream and remaining ¼ cup sugar. Using an
electric mixer, whip until cream holds stiff peaks. Remove 1½
cups of the whipped cream from the bowl and place it into the refrigerator
for later use. Remove egg mixture from refrigerator and add Creole
cream cheese, folding gently into the mixture. Add the remaining
whipped cream from the bowl into the egg mixture and using a rubber
spatula gently fold the whipped cream into the custard. Place the
mixture in the refrigerator. Line the bottom and sides of a 3-quart
crystal bowl with lady fingers. Combine the espresso and brandy
in a small bowl and using a pastry brush coat the lady fingers well
with the mixture. Cover the lady fingers with a generous portion
of the egg/cream cheese custard. Sprinkle in a small amount of the
cocoa powder and continue layering until all is used up. Remove
the remaining whipped cream from the refrigerator and top the dessert.
Garnish the cream with chocolate curls and a sprinkle or two of
cocoa powder. Refrigerate a minimum of 4 hours or preferably overnight.
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