Lavon and Miss NiNi share a recipe for Tiramasu.
TIRAMISU—adapted from Sandra Lee—2015 Television Food Network
1 c. heavy whipping cream
¾ c. sugar, divided
1, 8-ounce package cream cheese, room temperature
1 t. vanilla extract
1, 8-ounce package frozen pound cake, cut into ½-inch cubes (OR make cake recipe as given below)
1 c. strong black coffee
1 t. cocoa powder
Have four 8-ounce wine glasses ready. (I didn’t have wine glasses but used six parfait glasses.)
In a chilled bowl, combine ¾ c. heavy whipping cream and ¼ c. sugar. Whip until soft peaks form. Cover
and refrigerate until ready to use.
In a large bowl, combine cream cheese, ¼ c. heavy whipping cream, vanilla, and remaining ½ c. sugar.
Whip until light and fluffy.
In separate bowl, place cake cubes. Sprinkle with coffee. (Don’t be alarmed if coffee “breaks down”
some of the cake cubes.)
(This next step allows for creative approximation when dividing amount of cake cubes for number of
individual glasses used. Three layers of coffee-drizzled cake cubes per glass needed.) Spoon small
amount of cake into bottom of glass. Put a heaping tablespoon of cream cheese mixture on top of cake
in each glass. Spoon another layer of cake, another of cream cheese mixture, and one more layer of
cake. Top with remaining filling and dollop with whipped cream. Repeat with remaining glasses.
Put cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at
least 1 hour before serving.
MAKE-YOUR-OWN-CAKE for TIRAMISU—Margaret Antenucci, First Place Overall, 2008 International
Cooking, Iowa State Fair
1 c. all-purpose flour
¾ t. baking powder
¼ t. salt
4 large eggs, room temperature
2/3 c. sugar
1-1/4 t. vanilla extract
Preheat oven to 350 degrees. Line bottom of 9-inch pan with parchment paper. Lightly spray parchment
paper and sides of pan with non-stick baking spray with flour. In bowl, whisk together flour, baking
powder, and salt. In large bowl, beat eggs at medium-high speed until eggs are pale and thick, 3
minutes. Add sugar and vanilla. Continue mixing until thick, about 3 minutes. Sprinkle dry ingredients
into large bowl; fold in with spatula or whisk. Pour into prepared pan. Bake for 30 minutes. Run small
knife around edges. Invert onto rack. Peel off paper; let cool completely. Cut cake into 1-2/inch cubes. (It
might be helpful to cut cake in half horizontally before cutting into cubes.)
SUBSTITUTION for Mascarpone
1, 8-ounce package cream cheese
¼ c. sour cream
2 T. heavy whipping cream
Mix all together. Keep refrigerated. Equals about 1-1/2 cups.
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