Seriously, decadent tiramisu. Love this video. This guy, Cracker Jack, does a great job walking you through the process of making tiramisu. Check it out here.
I made a few adaptations based on what I had around. I dont mind using cream cheese instead of mascarpone because the tang balances out sweetness for me, so I dont mind at all. I have used mascarpone in the past. In the end there is not much a difference to me.
6 ounces water
2 teaspoon instant espresso powder
50 mL Frangelico Liquor
6 large yolks
1 cup sugar
2 tablespoons milk
1 1/2 cups heavy cream
1 teaspoon vanilla
8 ounces cream cheese, room temp
1 -2 packages Lady Fingers (depends how many are in the one you are using. This large pack pictured below, which happens to be my favorite, is more than enough. I used a little over half the package. There are about 14 Ladyfingers per level.)
|I used Frangelico instead of Kahlua because it was what I had but I don't mind the coffee and hazelnut combination one bit.|
Start with a 9 x 9 pan.
In a bowl, mix boiling water with espresso powder, stir to dissolve. Add in liquor.
In a double boiler mix egg yolks, milk with sugar and whisk constantly until it is thickened and creamy. Set aside to cool.
Once it is cooled completely, beat the cream cheese a little just to lighten it up. Hand stir the cooled egg mixture into the cream cheese and mix completely. Whip the heavy cream in a separate bowl and fold into egg/cream cheese mixture.
Dip the ladyfingers into the espresso liquid mixture for a few seconds. Lay into pan covering the bottom equally. Lay 1/2 of the cream mixture over top. Add second layer of lady fingers, dipped the same way and push them into the cream just a little. Finally, the last of the cream.
Chill for at least 8 hours but even better overnight.
Cut into squares and put on plates. Sprinkle the top with cocoa.