Tiramisu

• Prep Time 30 min
• Total Time 4 hr 30 min

Ingredients

1

package (8 ounces) cream cheese, softened

1/2

cup powdered sugar

2

tablespoons light rum or 1/2 teaspoon rum extract

1

cup whipping (heavy) cream

1

package (3 ounces) ladyfingers, (12 ladyfingers)

1/2

cup cold prepared espresso or strong coffee

2

teaspoons baking cocoa 

Directions

• 1 Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
• 2 Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
• 3 Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
• 4 Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
• 5 Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

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Tiramisu

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.

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