One of our family favourite desserts, Tiramisu. I would say it’s my husbands and sons absolute favourite dessert. It’s a simple dessert to make, and yet it sounds so fancy.
Traditionally the custard ‘zabaglione’ is used for Tiramisu, it is made from raw egg yolks and sugar which I absolutely love…as children we used to make it ourselves and eat it from the bowl. You can cook it over a double broiler, both taste good!
You can use vanilla pudding if you like, I use that too sometimes if I am in a rush, I prefer to use zabaglione, both ways tastes amazing! It really all depends on my day and how much time I have. If you choose to use pudding instead of making the custard, use one package of instant vanilla pudding with 1 and a 1/2 cups milk.
Also you can use mascarpone for this or cream cheese, it is a personal preference. Mascarpone is about 11 to 12 dollars and cream cheese is 2 -3 dollars, so there’s that to consider as well.
What you will need:
- 1- 8 oz softened cream cheese or mascarpone
- 3 tbsp sugar
- 6 cups cool whip or sweetened whipped cream ( I like to combine them, half cool whip, half sweetened whipped cream)
- 3 egg yolks
- 3 tbsp sugar
- 1 and 1/2 packages of lady fingers
- A pot of strong coffee (around 3-5 cups)
First off make the coffee and let it cool.
Prepare the custard (zabaglione), in a double broiler or a stainless steal bowl over a pot of hot water, whisk the egg yolks with three tablespoons of sugar. Whisk quickly and constantly until custard thickens, and becomes glossy will take a few minutes. Cool.
Beat cream cheese with three tablespoons sugar, beat until creamy and smooth. Add in cooled custard, and combine. Add in 2 cups of whip cream, fold in gently.
Dip lady fingers in coffee in a fast paced motion, you don’t want the delicate cookie to break or to get too soggy.
Lay first layer of cookies on bottom of 13 x 9 inch pan.
Spoon half of the cream cheese filling over the fingers, and 3/4 cup whip cream or cool whip, repeat ending with lady fingers, in total there is 3 layers of lady fingers.
Top with remaining cool whip or whipped cream,dust over with cocoa.
Refrigerate for 4 hours or over night to fully set.