Servings : Serves 8
A rich and coffee-flavoured dessert, one of my family favourites!
Ingredients
- 8 oz. box cream cheese at room temperature (250 gm)
- 6 tbsp. sugar (divided in half)
- 3/4 - 1 cup heavy liquid whipping cream plus 1 tbsp. sugar (1 ½ cups of Cool Whip may be used as an instant alternative)
- 3 egg yolks, at room temperature
- 1 tsp. vanilla essence
- 1 cup strong coffee, or as needed (mix 2-3 tsp coffee powder in 1 cup hot water to make this)
- 1 package of lady fingers (Sponge Biscuits for Tiramisu)
- cocoa powder & chocolate shavings - for garnishing
Instructions
Make the cup of coffee by mixing 2-3 tsp coffee powder in 1 cup of very hot water. Set aside to cool completely.
In a large mixing bowl, mix the softened Cream Cheese with 3 tbsp. of sugar until the sugar is completely dissolved.
In a separate bowl, mix the 3 egg yolks with the remaining 3 tbsp. of sugar n vanilla extract/essence and whisk continuously in a double boiler (this means you put the yolks in a heat-proof bowl and place the bowl over boiling water, not in the water, just on top of the pan which has boiling water). Keep whisking until eggs are cooked by the hot steam (approx. 1-2 minutes). The colour of the yolks will turn a lemon yellow when done.
Immediately mix the egg mixture into the cream cheese mixture and stir well.
Add 2-3 tbsp. of the prepared liquid coffee into the mixture and mix well. This will add coffee flavour into the cream cheese/yolks mixture.
Whip the heavy whipping cream with 1 tbsp. sugar in a bowl over ice until fluffy and peaks form. Then gently fold the whipped cream into the cream cheese/egg mixture until well incorporated. This will be the tiramisu's creamy filling.
Now, to assemble the tiramisu, dip each lady finger sponge biscuit for about 2 seconds in the liquid coffee and lay them out in your dish to form a layer. Spread the creamy filling evenly on top of the fingers followed by some chocolate shavings. Then lightly dust cocoa powder over the filling using a tea strainer. Repeat with another layer of coffee dipped fingers, followed by the cream filling, chocolate shavings and cocoa powder. Keep going until everything is used up.
Sprinkle some chocolate shavings and dust cocoa powder over the final layer. Then chill the dessert overnight to set and improve in flavour. This dessert tastes better with time, so after 12-24 hours it will taste much better than it would when it's freshly made.
Enjoy!
ThankU for patiently
ThankU for patiently answering all questions! Yet another couple Qs for you to clarify , please!
1. You mentioned Cool whip can be used as an alternative, but cool whip will thaw pretty immediately and deflate, is this OK?
2. Step 4 says to add few tbsp of coffee. This is the liquid coffee, correct? Or are you saying to add dry coffee powder as per your reply to another poster.
Thanks!
Cool whip is an alternative
Cool whip is an alternative if you do not have whipping cream…although for sure the whipping cream will yield much better results. And the few tbsp of coffee are from the liquid coffee, not the powder. 🙂
Assalamualikkum fauziya
Assalamualikkum fauziya
what is you r using lady finger brand??
W/Salaam, it is called
W/Salaam, it is called vicenzovo.
Salam,
Salam,
Can I use happy cow cheese ( triangle shaped)???
W/Salaam, no it will not give
W/Salaam, no it will not give you the same taste/results.
Is heavy whipping cream same
Is heavy whipping cream same as double cream? Plz can u answer fauzia thank u sis .
It is not the same but you
It is not the same but you can use double cream if that is all you have. Whipping cream gives lighter and fluffier results.
Is shopping cream and double
Is whipping cream and double cream the same thing?.. Thank u sis.
No they are not the same,
No they are not the same, although both are heavy creams they give different results when whipped. Whipping cream is lighter and airier than double.
Hi Fauzia, loving your
Hi Fauzia, loving your website I have a question im not sure about how cooked the eggs should be
? as in should they be cooked to a point that they are hard or still in a liquid form.
It should not harden at all!!
It should not harden at all!! They should be completely liquid, you are just warming them a little bit as you whisk just to make sure there are no germs in there.
thnks fauzia for the recipes,
thnks fauzia for the recipes, things like semolina or sooji, condensed milk by the way are you in kenya? can you take picture for us and show us how they look like or where we can buy them if there are substitutes. Thnks once more and God bless u. I grew up at the coast that is mombasa and i love the asian – arab kind of cooking.
Hi Lydia, yes I am from Kenya
Hi Lydia, yes I am from Kenya. The above ingredients you mentioned are ALL available at Nakumat. 🙂
Salam,fauzia.Should i add
Salam,fauzia.Should i add warm egg mixture to cream cheese mixture?If i m using mascarpone cheese den shud i use sugar?
W/Salaam, no it should not be
W/Salaam, no it should not be too warm, since it was cooked over a double boiler the temp won’t be too high. Just whisk it for a few seconds and it will cool down slightly then mix it in. And yes you will need to use sugar.
Can this be made 2-3 days ahead of time?
Hi.
In the instructions, it says 3/4 – 1 cup heavy liquid whipping cream. I am confused. Which one is it? 3/4 OR 1 cup. Can u please reply ASAP as i need to make this tomorrow. Thank you.
Hi, if you like the tiramisu creamier, add the full cup.