Servings : Serves 8
A rich and coffee-flavoured dessert, one of my family favourites!
- 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
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.