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1 8-oz package cream cheese, cut in pieces
Place the cream cheese, sugar, and milk in the food processor and blend until smooth. Blend in the vanilla, cognac, and the Pesach wine and transfer the mixture to a medium mixing bowl.
Whip the cream until stiff and fold into the cream cheese mixture. At this point taste. The flavor of the Pesach wine should be recognized. If you think it isn't strong enough, add another tablespoon. Cover and refrigerate the bowl until well chilled, at least 1 hour.
Pour the sweetened coffee into a bowl and rapidly, so as not to saturate, dip in each sponge cake strip and place one layer in a lasagna-type dish and smooth evenly. Repeat with another layer of coffee dipped cake strips and then the cream cheese mixture. 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 good cognac or brandy and 3 tablespoons sweet red Concord wine
2 cups whipping cream
1 Pesach sponge cake, cut in strips like ladyfingers, can use a packaged mix to make the sponge cake
1/4 cup unsweetened cocoa powder
This is one of my best Pesach dishes. My son-in-law, the commercial airline pilot, eats tiramisu all over the globe but says this is the best. (Kvell). It is the flavor from the Pesach wine that he recognizes of course. I substituted the liquor flavors with Pesach wine and also I use a Pesach sponge cake instead of the ladyfingers used in the year-round recipe.