I’m gonna warn y’all up front that this recipe is a bit on the high maintenance side. Now any of you who know me know this is not my norm. I don’t have the time or the attention span to dilly dally over something I’m gonna put on the table. It has nothing to do with skill, just lack of will.
When it comes to Tiramisu though, I have to give in from time to time due to my sheer adoration of this decadent dessert. If you want to make a showstopper to really impress folks, this is your new best friend.
This is one of those recipes that my grandmother refers to as “Eye-talian”, the old South’s pronunciation of “Italian”. Next to Southern food, Italian is one of my all time favorites. My husband likes my tiramisu but he always says “It would just taste so much better if it didn’t have that coffee flavor …” Bless his heart, he kinda misses the whole point of Tiramisu, doesn’t he?
Even though it may be a bit on the high maintenance side, this is still easy, you can do it, and it is so very worth every bit of additional effort!
2/3 cup powdered sugar
8 ounces cream cheese (at room temp)
1 1/2 cup whipped topping
1/2 cup granulated sugar
1/4 cup water
3 large egg whites
1/2 cup hot water plus 2 tablespoons of instant coffee granules (or 1/2 cup plus 2 tablespoon strong brewed coffee)
1 tablespoon granulated sugar
2 tablespoons coffee liqueur
1 teaspoon unsweetened cocoa powder
1. Combine powdered sugar and cream cheese in a bowl, beat at high speed until well blended. Gently fold in one cup whipped topping and beat until smooth and creamy.
Combine 1/2 cup granulated sugar, 1/4 cup water, and egg whites in the top of a double boiler. Place over gently simmering water. Beat at high speed until stiff peaks form using clean, dry beaters.
2. Gently stir 1/4 of the egg mixture into the cheese mixture. When well blended, add remaining cheese mixture and stir or beat at lowest speed until smooth and creamy.
3. Combine 1/2 cup hot water, coffee liqueur, 1 tablespoon sugar, and instant coffee granules (or strong brewed coffee in place of granules and water). Stir until sugar is dissolved. Split ladyfingers in half lengthwise and arrange half of them in the bottom of an 8 by 8 dish. Drizzle half of coffee mixture over them. Spread half cheese mixture over this. Repeat with another layer of ladyfingers, remaining coffee mixture, and remaining cheese mixture.
4. Top with remaining whipped topping. Sprinkle cocoa powder over top and refrigerate for several hours before serving.
Still not convinced you can make it? Just hop on over to Southern Plate and I’ll walk you through with photos of every step!
Photo courtesy of Southern Plate