This is not a difficult recipe as it is made in components � however the way you put them together is the key to getting the right texture. It is common for this dessert to be too dry or too wet - follow the steps carefully and yours will be just right.
It is very rich and a small square goes a long way. I do not recommend using lower fat cream cheese or fat free cream cheese as I would rather eat a few bites of a perfectly creamy and fabulous Tiramisu than a larger amount of a dessert that is gritty and odd textured.
Yep, this is high fat and has a lot of calories - but the sugar is very low. Make it once a year and eat a small portion and all will be fine.
1. Stir together the coffee, espresso, and 3 tablespoons rum in a wide bowl until the espresso granules dissolve. Set aside.
2. In a heat proof glass bowl, beat the yolks until just combined; add the Splenda, salt, and 1/3 cup heavy cream. Set the bowl with the yolks over a saucepan containing 1 inch of gently simmering water. Cook, constantly scraping along the bottom and sides of the bowl with a rubber spatula, until the mixture coats the back of a spoon, about 6 to 8 minutes. Remove from the heat, stir vigorously to cool slightly, and then set aside to cool to room temperature, about 15 minutes.
3. Whisk in the remaining 3 tablespoons of rum until combined. Transfer the mixture to the bowl of a standing mixer fitted with the whisk attachment; add the mascarpone and beat at medium speed until smooth, about 45 to 60 seconds. Scrape into a large bowl and set aside.
4. In the now empty mixer bowl, (no need to clean), beat the cream at medium speed until frothy, increase speed and beat until the cream holds stiff peaks, 1 to 2 minutes. Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream. Set aside.
5. Working one at a time, drop half of the ladyfingers into the coffee mixture, roll them over, and arrange in a 9 by 9 inch glass or ceramic baking dish. Do not submerge the ladyfingers in the coffee; the entire process should take 2 to 3 seconds for each cookie!
6. Spread half the mascarpone mixture over the lady fingers in a smooth layer. Place 2 tablespoons cocoa into a fine mesh wire strainer, and dust the cocoa over the mascarpone layer.
7. Repeat the dipping and arrangement of the ladyfingers; spread the remaining mascarpone mixture over the ladyfingers and dust with the remaining cocoa. Wipe the edges of the baking dish with a dry paper towel. Cover with plastic wrap and chill 6 to 24 hours - so lady fingers softer and flavors and textures blend.
Preparation Time: 1 hour
Cooking Time: 15 minutes
Total Time: 7 hours and 15 minutes
Amount Per Serving
Calories From Fat (78%) 134.09
% Daily Value
Total Fat 15.17g 23%
Saturated Fat 8.67g 43%
Cholesterol 165.36mg 55%
Sodium 82.56mg 3%
Potassium 37.05mg 1%
Total Carbohydrates 1.32g <1%
Fiber 0g 0%
Protein 2.43g 5%
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 707 (73%)|
|Amt Per Serving||% DV|
|Total Fat 78.6g||105 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3379.1mg||1040 %|
|Sodium 170.5mg||6 %|
|Potassium 390mg||10 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15.2g|
|Protein 44g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 966
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