Tuesday, March 30, 2010

Tiramisu (without eggs) Recipe with Hot Fudge, Nutella and Frangelico

Ok, so I know the real Tiramisu Recipe has raw egg yolks in it. It's rich with marscapone and has cocoa powder on top and not all this chocolate fudge on top. A couple of things about me, I always worried about salmonella. So I decided one day since everyone loves this dessert I was going to make it as close as possible without the eggs, and make sure since us Italians eat all day from noon to dusk, if it sat out I wasn't going to make anyone sick. Sorry about the pictures not being clear, this day had horrible overcast, but being able to have our dinner out on the patio in mid March was awesome, Florida has had cold months this winter so no compliants, to us it was beautiful a cloudy 78 degrees.

Having a special family gathering this 2010 Palm Sunday and this was specially requested, we started to put different ingredients in here that everyone liked. I used Frangelico instead of Kaluha this time, and this has a combination of Nutella and Hot Fudge on top.

The Frangelico is a hazelnut liqueur and the nutella complimented this well, everyone loved it!

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchase one angel food cake and slice or make a sponge cake (recommended )home made easy great recipe or use lady fingers . This is a simple version, not made with raw egg, a favorite of ours we make often.

1/2 cup strong black coffee
1/2 cup coffee-flavored liqueur such as Kaluha or Frangelico
1 package (8 ounces) mascarpone cheese (see Tip)substitute cream cheese if you cant get mascarpone
1/2 package or 4 ounce of cream cheese softened or room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
2 cups frozen whipped topping, thawed
1 package (3 ounces) ladyfingers, split, angel food, or sponge cake
1/4 teaspoon unsweetened cocoa
hot fudge syrup, nutella hazelnut spread
whipped cream for garnish optional
Prepare and slice sponge cake for 12x9 inch pan or cut store bought angel food cake, or ladyfingers to fit pan.
In a small bowl, combine the coffee and liqueur; set aside.
In a medium bowl, beat the mascarpone cheese, cream cheese, and confectioners' sugar until smooth, add a half cup of sour cream. Prick the top of the cake and drizzle with coffee mixture, pour the remaining coffee mixture over the top layer if making a double layer of cake, you can do this either way (if using lady fingers dip them into the mixture then lay into your pan..) Spread cheese mixture on top. Top next with cream and chocolate.
Note: I had canned and added whip cream to the top sparingly, and drizzle hot fudge and nutella on top and sprinkle with unsweet cocoa powder.
PREPARATION TIP: Mascarpone cheese is a soft, sweet Italian cheese, similar in consistency to soft cream cheese. Commonly used in dips and in sweet dishes like tiramisu, it's generally found in the cheese section of the supermarket, you can use cream cheese if you can't find it.

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