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1 8-oz. package Philadelphia-type cream cheese
Place the cream cheese, the sugar, and milk in the food processor and blend until smooth. Blend in the vanilla and cognac and wine then transfer to a medium mixing bowl.
Whip the cream until stiff and fold into the cream cheese mixture. Cover and refrigerate until well chilled, at least 1 hour.
Pour the sweetened coffee into a bowl and dip in each ladyfinger rapidly (don't saturate) and place one layer in a lasagna type baking dish and cover with half of the cream cheese mixture. Repeat with another layer. Place the cocoa powder in a strainer and dust to cover the top evenly. Refrigerate.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 cup sugar
2 tablespoons milk
1-1/2 teaspoons vanilla
1 tablespoon Cognac or Brandy plus 2 to 3 tablespoons Manischewitz grape Concord wine (or sherry, or sweet Marsala, but our Concord wine will give it the taste that we all love)
2 cups whipping cream
1-1/2 cups prepared liquid espresso coffee, sweetened with
1 tablespoon sugar
2 packages ladyfingers, divided
1/4 cup unsweetened cocoa powder
My son-in-law says this is the best tiramisu he has eaten and that I should sell it to restaurants. My daughter told me they went to a party where tiramisu was served and Carlos said, "My mother-in-law makes the very best tiramisu." So how about that for a great recommendation. This recipe deserves it. The recipe is made without any eggs and has cream cheese instead of the usual Mascarpone cheese.