Variation: Espresso Tiramisu
I make this recipe all the time for dinner parties. I can make it in advance and it's always a big hit with my guests. A simple description of a Traditional Tiramisu is a sponge cake soaked in strong coffee or espresso, which can be further spiked with a coffee liqueur. In a trifle or deep bowl, it is layered with a custard-like filling, many times a zabaglione custard combined with either mascarpone or cream cheese. For a shortcut, store bought cake can be used. Authentic tiramisu can be made with an Italian sponge cookie called Savoiardi (known in the U.S. as ladyfingers), which can be purchased already made or baked fresh.
The recipe is then topped with whipped cream followed by a sprinkling of cocoa powder, cinnamon or shaved chocolate. The whole thing can be further spiked with sweet marsala wine or rum. Tiramisu is best made a day in advance so the flavors can meld together — and to be eaten if you are not on a diet or feel like cheating! Make note that this recipe is for a lower calorie version!
CAKE RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP
INGREDIENTS
3 cups mascarpone cheesel; Lower-fat: Replace the 3 cups mascarpone cheese with: 1 1/2 pounds Neufchatel Cream Cheese (1/3 reduced-fat), 1/2 cup evaporated skimmed milk and 6 tablespoons light sour cream, not fat-free.
1 1/2 cups powdered sugar
1/4 cup Marsala wine (available in the supermarket)
3/4 cup heavy cream, chilled: Replace with the Healthy Oven New Whipped Cream
2/3 cup water
5 teaspoons instant espresso powder
Store bought or homemade Grandma's Angel Food Cake or any reduced-fat cake, such as the Healthy Oven White Cake
Dutch-process cocoa powder
INSTRUCTIONS
1. In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 cup of the powdered sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute, set aside.
2. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
3. Using a long serrated knife, cut the cake crosswise into slices, 1/4 – 1/3 inch thick. Select a 2-1/2 quart oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep. Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed. Brush half of the cooled espresso syrup over the cake.
Spread 1/2 of the cheese mixture evenly over the top. Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed. Brush the remaining cooled espresso syrup evenly over the top. Then spread the remaining cheese mixture over the top.
SERVING
Using a fine mesh sieve or strainer, sift cocoa evenly over the top just before serving. (I am going to use a cake stencil, and make a Xmas type decoration on top!!) Using a large spoon, scoop the tiramisu onto individual plates.
STORAGE
Cover with plastic wrap and refrigerate until firm, for at least 2 hours or for up to 2 days.
VARIATION
Espresso Tiramisu
