Chocolate Lovers Tiramisu Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: , (8-ounce) packages cream cheese
3 T: Milk,
1 cup: Unsifted confectioners sugar,
3 T: Coffee liqueur,
1 t: Vanilla extract,
2: , (1 ounce) squares semi-sweet chocolate, grated
1 cup: Heavy or whipping cream,
2: , (3 ounce) packages ladyfingers Espresso sauce (see note) Sweetened whipped cream (see note) Additional grated semi-sweet chocolate
Directions:
In a large mixer bowl, beat cream cheese and milk until blended
and fluffy. Blend in confectioners sugar, coffee liqueur and
vanilla. Add grated chocolate.
In a small mixer bowl, beat cream until stiff peaks form. Fold
into cream cheese mixture; set aside.
Line the bottom and sides of 2.1/2 to 3 quart bowl or souffle
dish with ladyfinger halves, split sides up. Brush with about 2
tablespoons espresso sauce. Spoon a third of the cheese mixture
over ladyfingers in bowl.
Repeat with ladyfingers, espresso sauce and cheese mixture two
more times.
Garnish with sweetened whipped cream and additional grated
chocolate. Cover and refrigerate at least 2 hours before serving.
Makes 12-16 servings.
Note: To make the espresso sauce, combine 1 Tablespoon hot water
and 2 teaspoons instant coffee granules. Stir until coffee is
dissolved. Blend in 1/4 cup coffee liqueur and 1/2 teaspoon
vanilla extract.
To make the sweetened whipped cream, beat 1/2 cup heavy or
whipping cream. 1 Tablespoon unsifted confectioners sugar and 1/4
teaspoon vanilla extract until stiff peaks form.
From The Cookie Ladys Files
Source from luhu.jp
and fluffy. Blend in confectioners sugar, coffee liqueur and
vanilla. Add grated chocolate.
In a small mixer bowl, beat cream until stiff peaks form. Fold
into cream cheese mixture; set aside.
Line the bottom and sides of 2.1/2 to 3 quart bowl or souffle
dish with ladyfinger halves, split sides up. Brush with about 2
tablespoons espresso sauce. Spoon a third of the cheese mixture
over ladyfingers in bowl.
Repeat with ladyfingers, espresso sauce and cheese mixture two
more times.
Garnish with sweetened whipped cream and additional grated
chocolate. Cover and refrigerate at least 2 hours before serving.
Makes 12-16 servings.
Note: To make the espresso sauce, combine 1 Tablespoon hot water
and 2 teaspoons instant coffee granules. Stir until coffee is
dissolved. Blend in 1/4 cup coffee liqueur and 1/2 teaspoon
vanilla extract.
To make the sweetened whipped cream, beat 1/2 cup heavy or
whipping cream. 1 Tablespoon unsifted confectioners sugar and 1/4
teaspoon vanilla extract until stiff peaks form.
From The Cookie Ladys Files
Source from luhu.jp