- 16 ounces (450g) Cream Cheese, softened
- 1 cup (200g) Granulated Sugar
- 1 tablespoon Vanilla Extract
- 2 cups (480ml) Whipping Cream
- 2 Packages of Italian Ladyfingers – 3 ounces ladyfingers. Only use Crunchy Savoiardi (Italian Ladyfingers), Cake style ladyfingers will get too soft.
- 1 cup (240ml) Cold Prepared Espresso or Strong Coffee
- ¼ cup (32g) Unsweetened Cocoa Powder
THE CREAM FILLING
- With an electric or stand mixer, beat chilled whipping cream on high speed until stiff peaks form, then pop it in the fridge while you work on the cream cheese. Here is a tip: make sure the whipping cream and the bowl are very cold, I always pop them in the freezer 15 to 20 min before I start whipping the cream.
- In a separate large bowl, beat softened cream cheese then gradually add sugar. Then beat in vanilla extract; make sure you have no lumps left in the mixture.
- Gently fold in whipped cream, use a spatula or a large spoon to fold, then set aside. Take your time, you want to preserve as much of the air in the whipped cream, so the tiramisu cream is light and fluffy. Also, make sure you scrape the bottom of the bowl to ensure all ingredients are well combined.
ASSEMBLING THE TIRAMISU
- Dip the ladyfingers quickly into the coffee, make sure you don’t let them get soggy as it will ruin the dessert.
- Arrange half of the soaked ladyfingers in bottom of a 9×13 inch dish. Spread half of the cream evenly over the bottom layer of ladyfingers. Tips: An offset spatula helps spread the cream neatly and evenly; also when arranging the ladyfingers gently press each down so they are nice and compact.
- Repeat with the second layer of coffee dipped ladyfingers and the remaining cream mixture
- Dust with cocoa powder or then refrigerate for 4 to 6 hours or better yet overnight.
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