THE BEST SKINNY TIRAMISU EVER
Make one 9 x 9-inch square
26 Ladyfinger biscuits
¼ cup (20 g) Cocoa powder for dusting
4 oz (113 g) Mascarpone cream cheese
8 oz (226 g) Cream cheese
2 tbsp Powdered sugar
1 tsp Vanilla
1 cup (240 ml) Whipping cream
2 tbsp (30 g) Powdered sugar
1 tsp Vanilla
½ cup (120 ml) Brewed coffee
1 tbsp Cocoa powder
¼ cup (60 ml) Marsala Cream de cacao, brandy or rum
2 cup (470 ml) Milk
¼ cup (50 g) Sugar
4 tbsp (60 g) Cornstarch
2 tsp Vanilla
⅛ tsp Salt
- In a heavy-bottom saucepan combine the sugar, cornstarch, and vanilla.
- Gradually pour the milk, using a whisk to combine. Make sure there are no lumps
- Place the saucepan over medium heat and cook stirring constantly. The milk will thicken as it cooks.(Tip - Keep the heat on medium to low adjusting to prevent the milk from sticking at the bottom.)
- When the milk thickens and coats the back of a wooden spoon. Cook for one to two minutes more. (Tip - we do want a thick pastry cream or our tiramisu will be too soft and not its shape.)
- Pour into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent a skin from forming at the top.
- Chill for a minimum of 4 hours or until ready to assemble the dessert.
- Coffee mixture - combine hot coffee, liquor, and cocoa powder - set aside to cool
- Mascarpone cream - In a bowl and a whisk, combine the mascarpone, cream cheese, and powdered sugar - set aside
- Whipped cream - Whip the cream with powdered sugar until light and fluffy.
- Divide the whipped cream into 3. Add one portion to the vanilla pastry cream, one to the mascarpone cream, and third for the top of the dessert.
- Use a 9 x 9-inch square or 7 x 9-inch rectangle pan that can accommodate about 10 to 12 ladyfingers in two rows or similar
- Dip each ladyfinger briefly in the coffee liquid and place the biscuits in a single layer.
- Top with half the cream cheese mixture, followed by half the pastry cream mixture.
- Dust with cocoa powder using a fine sieve.
- Repeat the next layers of ingredients starting with ladyfingers followed by cream cheese and vanilla pastry cream layers
- Finally, top with the remaining whipped cream. Smooth the top with a spatula.
Chill & serve
- Chill the the tiramisu for a minimum of three hours or overnight. (overnight works best)
- Freeze for 45 minutes before you serve. This helps holds those layers together when you cut into these layers.
- Dust the top generously with cocoa powder before serving.
- Cut into slices and use a flat spatula to help lift the layers
This Article And Recipe Adapted From This Site