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Alicia's Tiramisu Dessert

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 2 hr 45 min
Category: Desserts Sub Category: Puddings & Custards

what you need
  • 8 cans (6 oz./170g each) cream
  • 2 envelopes whipping cream
  • 8 Tablespoons sugar
  • 1 small package (6 oz.) cream cheese, at room temperature
  • Make approximately 2 cups of strong espresso
  • 1/3 to 1/2 cup unsweetened cocoa
  • 1 bag ladyfingers (you can use strips of pound cake if in a pinch)
make it
Empty cans of cream in bowl. Open the envelopes of whipping cream powder and add to the cream. Mix well. Add the sugar and beat on high until fluffy.

In a separate bowl beat cream cheese until fluffy (this will make it easier to incorporate in the whipping cream mixture.) When cream cheese is fluffy add to the whipped cream mixture and fold together well.

Make Strong espresso: You can prepare as you like but here is how I make my strong espresso for tiramisu dessert - In coffee maker make: 2/3 cup of coffee (preferably Italian Espresso) to 2 cups water or make with instant coffee granules approximately 2 Tablespoons instant coffee per cup.

Now dip the lady fingers very quickly into the coffee. (If you are slow the cookies will soak up the coffee and become very soft and mushy. You want to just touch the top and bottom of the cookie into the coffee.)

Place the ladyfinger cookies straight in a row on the bottom of 8x8 dish you will be using. Spoon a little of the cream mixture over the ladyfingers just to frost and cover the tops. Then add another layer of ladyfingers dipped in coffee and then spoon on the top the rest of the cream mixture. Sprinkle the top to the cream mixture with the cocoa by using a sifter. Chill for a few hours before serving.
Notes
Try to use a very square dish so it will be easy to cut into perfect square pieces for presentation.

Note: Before you sprinkle the cocoa on top, you can make a design in the cream by using a very large serving fork and by making a swerving mark start from one side to the next. Then sprinkle with cocoa.
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