Tiramisu with Cream Cheese

Ingredients

For the Espresso Mixture

• 1 1/2 cups Strong Brewed Espresso, cooled

For the Cream Cheese Custard (Filling)

• 6 egg yolks
• 3/4 cups granulated white sugar, divided
• 1 250g brick cream cheese
• 2 cups cold heavy whipping cream, chilled

For the Topping

• 2 cups cold heavy whipping cream
• 24-36 ladyfingers, sugar-topped, savoiardi style
• 4 tbsp unsweetened cocoa powder
• 2 tbsp granulated white sugar

Directions

For the Espresso Mixture

1. Dissolve 2 tbsp sugar in the hot espresso mixture, then set aside to cool.

For the Egg Yolk/Sugar Custard

1. In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place over a pot with gently simmering water (double boiler method). Whisk continuously until sugar dissolves, mixture thickens, and turns pale yellow. Remove from heat and whisk a little more to cool down.

For the Whipped Cream for Base

1. In a separate bowl, whip 2 cups cold whipping cream with 1/4 cup sugar until medium/stiff peaks form and set aside to chill in fridge.

For the Whipped Cream for Topping

1. Whip 2 cups whipping cream to stiff peaks. Transfer to a piping bag or freezer bag for later.

For the Cream Cheese Filling

1. Beat softened cream cheese until smooth and lump-free. Gradually add cooled egg yolk mixture and mix until combined. Fold in half of the whipped cream (for the base) until nearly combined, then gently fold in the rest until fully incorporated.

To Assemble

1. Quickly dip both sides of the ladyfingers in the cooled espresso mixture (do not soak). Arrange in one even layer on the bottom of the serving dish. Spread a layer of cream cheese mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers, then top with more cream cheese mixture.
2. Pipe the whipped cream (for the topping) on top. Dust generously with cocoa powder. Refrigerate for at least 4–6 hours (overnight is best) before serving and enjoy!