Our
Favorite Tiramisu
Layers of espresso-soaked pound
cake and cream cheese custard come together with chocolate. Tiramisů means
"pick-me-up" in Italian-and this certainly does.
I
N G R E D I E N T S
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups
hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips I N S T R U C T I O N S
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30
seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches
and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into
cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be
prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip
cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of
10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of
chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and
refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Serves 8.
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| Bon Appétit |
| March 1990 |
| Suzanne Solberg: Los Angeles, California |
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