Photo: Individual Tiramisus Recipe
Ingredients
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons Marsala wine
- 1/2 cup heavy cream
- 1 cup Mock Mascarpone, recipe follows
- 3/4 cup strong coffee, sweetened with 1 tablespoon sugar, cooled
- 8 (1/2-inch thick) slices store-bought pound cake, cut in thirds
- 2 tablespoons unsweetened cocoa, for dusting
Directions
Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
Mock Mascarpone:
- 8 ounces cream cheese, at room temperature
- 2 tablespoons vanilla Greek yogurt
- 1/4 teaspoon vanilla extract
In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.
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By queenyb
Austin, TX
on April 26, 2012
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Sooooooo good and so easy! I'm sure that I will make this a lot. But, I won't eat them at night anymore! I used very stron espresso, and ate a lot of this, ended up not sleeping all night!
The only adjustment I made was doubling the amount of coffee, because it's fall from enough to dip all the cake, and j prefer dip them more than briefly so after chilled in the fridge, it will become very moist yet with great texture. Also, I feel that the cream mixture is too much for me. I think 3/4 will be enough.
By Adnilreed
Elkhart, IN
on March 31, 2012
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After 2 stores ended up having to make my own packaged pound cake which added time. Mascarpon(e was excellent, excellent,always have this stuff in the cupboard so will make and use alot. Tiramisus was very good but next time will put dollop of cream in bottom cause you end up eating all the cream and get to bottom where there is just cake. Almond extract might be good mixed in with the coffee for a different taste. Will make again but it is quite large for 4 people. Will make in smaller individual size glasses for company. EXCELLENT EXCELLENT!!
By Chef #719051
Hobe Sound, FL
on January 22, 2012
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Excellent simple recipe. I made these for a tasting party (16 people and put in tiny cups. I just cut the pound cake into 1/2" x 1" wedges. HUGE HIT! Super super simple to make and amazingly yummy!!
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