Today’s recipe is a recipe I ask myself „why is that particular one not on the blog for ages already“?! It’s one of my all-time favorite desserts: Tiramisu! So good!
It’s really strange sometimes. There are some recipes in my recipe box I really love and use on a regular basis, but somehow they never found their way onto the blog. Even though this blog should be a collection of my favorite recipes ;P Somehow this must have been hiding. But that changes now ;)
And why does this change? In this particular moment? Because of Tchibo ;))
Some of you might know this already – I’m a huge fan of Tchibo and their products. I have shown you some things on here already. I am visiting their shops on a regular basis – almost every week to check what’s new… and of course, because of their coffee ;) Last year I found my new “favorite coffee” there called “Blonde Roast”. That’s a less roasted coffee which is lighter in color. It’s blonde ;) Great to prepare a nice filtered coffee and even better to make a nice cold brew coffee I think. This week on May 28th they started selling a new blonde coffee especially made to fit the larger coffee machines that can do all sorts of coffees… this one is called Caffè Blonde*. As we all know – gentlemen prefer blondes ;P
In order to get a nice Tiramisu, you have to use a good, strong brewed coffee. That’s why I used that new Caffè Blonde. Until the 10th of June, you can try that coffee in many of the Tchibo shops and see for yourself. I think they even have a sale up until then and you can get a package cheaper. I really like that coffee and it’s perfect to make all those different “coffee specialties” your coffee machine can do – not only filters coffee but cappuccino, espresso and so on…
Back to the Tiramisu… if you checked the ingredients you might have noticed that I listed cream cheese as one ingredient for the cream. I know that this particular ingredient does not belong to an “original” Tiramisu. Even though I like a good old-fashioned Tiramisu with only mascarpone cheese, I always think about all those calories that try to find a nice place on your hips to stay there forever ;P Using cream cheese makes the Tiramisu slightly less “heavy” I think. Part of that is my imagination and part of it is true cause regular cream cheese has some calories less than mascarpone. Not much, but enough for me to feel better ;P And if you keep the ratio from the recipe you don’t even notice the difference to an original Tiramisu.
Well then… make yourself a nice coffee, grab some Tiramisu and let’s talk about other recipes I haven’t shown you yet on the blog… ;)
INGREDIENTS / ZUTATEN
1 1/2 cups (350ml) strong coffee or espresso
2-3 tbsp. amaretto
4 egg yolks
1/2 cup (100g) sugar
14 oz. (400g) mascarpone
7 o7. (200g) cream cheese
7 oz. (200g) ladyfingers
cocoa powder for dusting
350ml starker Kaffee oder Espresso
2-3 EL Amaretto
Kakaopulver zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Take a 9.5×7.5 inches (24x19cm) casserole or baking dish and place the first layer of ladyfingers inside. You probably need to break some fingers to fill gaps and get a nice even layer ;) Brush the ladyfingers with half of the coffee/espresso mix and spread a bit less than half of the cream on top and smooth out. Place another layer of ladyfingers on top and brush with the remaining coffee/espresso mix. Fill the mascarpone cream into a piping bag with a large round tip and pipe small dollops all over the ladyfingers and dust with cocoa powder. Place in the fridge for at least 3-4 hours before serving.
2. Eine Auflaufform mit einer Größe von etwa 24x19cm (9.5×7.5 inches) mit einer Lage Löffelbiskuit auslegen – ggf. müssen einige Löffelbiskuits zerbrochen werden, damit eine ebene Fläche entsteht. Die Schicht mit der Hälfte der Kaffee/Espresso-Mischung beträufeln, dann etwas weniger als die Hälfte der Mascarponecreme darauf verteilen und glatt streichen. Eine zweite Lage Löffelbiskuit auflegen und mit dem restlichen Kaffee/Espressoguss beträufeln. Die restliche Mascaraponecreme in einen Spritzbeutel mit großer runder Tülle füllen und dann die Löffelbiskuits mit Mascarponetupfen bedecken. Mit Kakaopulver bestäuben und dann für mindestens 3-4 Stunden in den Kühlschrank stellen.
Here is a version of the recipe you can print easily.
- 1 1/2 cups (350ml) strong coffee or espresso
- 2-3 tbsp. amaretto
- 4 egg yolks
- 1/2 cup (100g) sugar
- 14 oz. (400g) mascarpone
- 7 o7. (200g) cream cheese
- 7 oz. (200g) ladyfingers
- cocoa powder for dusting
- Make the coffee/espresso and let cool down. Mix with the amaretto and set aside. Mix the egg yolks on high speed until light and creamy. Fold in the mascarpone and cream cheese to get a smooth cream.
- Take a 9.5x7.5 inches (24x19cm) casserole or baking dish and place the first layer of ladyfingers inside. You probably need to break some fingers to fill gaps and get a nice even layer ;) Brush the ladyfingers with half of the coffee/espresso mix and spread a bit less than half of the cream on top and smooth out. Place another layer of ladyfingers on top and brush with the remaining coffee/espresso mix. Fill the mascarpone cream into a piping bag with a large round tip and pipe small dollops all over the ladyfingers and dust with cocoa powder. Place in the fridge for at least 3-4 hours before serving.
- Enjoy with some coffee!