Ingredients
- 1 cup heavy cream
- 3/4 cup sugar, divided
- 1 (8-ounce) package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1 (7-ounce) package ladyfingers
- 1 cup strong black coffee
- 1 teaspoon cocoa powder
Directions
Have 4 (8-ounce) wine glasses ready.
In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.
In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.
Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass.
Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving.
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By VictoriaRarick
on October 01, 2011
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This Tiramisu was so easy to make and tasted like a 4 star resteraunt chef made it. It was dessert last night which was the first time I cooked for my boyfriend. I don't eat chocolate so I topped my with freshly grinded cinnamon.
By i.r3na_13099329
Fargo
on July 01, 2011
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Delicious! I made it more than once which is unusual for me. I put added coffee liquor too.
By cake_monster
on June 30, 2011
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I picked this tiramisu recipe for my sister's baby shower since it does not include alcohol and it seemed easier to make than going through the custard process. I served this recipe in 8 oz clear plastic cups and the layering looked beautiful! I made quite a few batches and this recipe was simple and easy to make. The only change I made was substituting the cocoa powder. I grated a 60% Ghiradelli Chocolate bar on a microplane and sprinkled some on each layer, as well as the top. It was so good!! I will definately keep this recipe in my "Make Again" pile :
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