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Tiramisu is an Italian dessert rich in history and taste! With a pudding-like filling of mascarpone (a rich cream cheese that originated in the Lombardy region of Italy), the addition of rum and a dusting of cocoa, tiramisu is truly decadent and often found at Italian restaurants for dessert. Perfect your own tiramisu with this recipe.
Ingredients
( all ingredients are available in Elvis Tan's store of Larena, Siquijor.
🤑. Endorse pa more)1package (8 ounces) cream cheese, softened ( i used Magnolia's)
1/2cup powdered sugar / 1/8 cup condensed milk
2tablespoons light rum / whiskey or 1/2 teaspoon rum extract
1cup whipping (heavy) cream
1package (3 ounces) ladyfingers/broas/Bongbong's brojas, (12 pcs)
1/2cup cold prepared espresso or strong coffee
( 1 stick nescafe with water or with rum if you want to taste more rum in your tiramisu)2teaspoons baking cocoa( I used Hershey's available in Larena grocery stores.
)Directions
1. Beat 1 package (8 ounces) softened CREAM CHEESE (I used Magnolia's as no mascarpone is available in Dumaguete when I went there or in Siquijor for that matter) and 1/2cup POWDERED SUGAR in large bowl with electric mixer on medium speed until smooth. You may use a wire whisk or a scraper.
2. Beat in 2 tbsp RUM on low speed (You may use Tanduay or any whiskey of your choice. You may also use more rum up to 5 tbsp as I did with mine.; set aside.
3. In a small bowl, beat whipping cream /2 packs of chilled NESTLE CREAM on high speed until stiff peaks form.
4.Fold into cream cheese mixture.
ASSEMBLY :
Bottom-to-top-arrangement
Cocoa,'coffeed' lady fingers, cream cheese mixture, cocoa, coffeed' lady fingers, cream cheese mixture, cocoa
Here's how:
5. Sift or sprinkle cocoa on the bottom part of an ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Do this only if you want a bittery dry end of your every bite of the tiramisu. If not , skip this part.
6. Arrange half of the ladyfingers, preferably cut sides up, on the sprinkled cocoa.If you dont have a brush, dip the broas for 2 seconds on each side into the coffee mixture.
7. Drizzle / brush 1/4 cup of the espresso over ladyfingers. Tip:
This is the most crucial part. Never go overboard with wetting the broas/ brojas/ladyfingers as your tiramisu will be swimming in rum/ coffee.Never make them too dry as they will taste spongy. Tip: I used the pasalubong staple which is Bongbong's Brojas from Negros (available near Dumaguete port (at Php100/3 packs good for 2 recipes, yehey 
) and in grocery stores in Robinsons and Hypermart ) as they can be dipped for just 2 seconds on one side and 2 seconds on the other and the moisture content of the brojas will just be around perfect for this dessert. I tried broas in a cannister from a different brand but it did not work out for me. It became too spongy in the tongue. Tip: If no brojas is available, sponge cake can be used as a substitute or a ready-made chiffon cake placed in an oven for a few minutes to make it a bit crisp.) 8. Spread half of the cream cheese mixture over ladyfingers. Yes the half as I only made 2 layers of lady fingers with this recipe for greatness. Haha
.9. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture drizzled with cocoa.
10. Drizzle / brush with remaining 1/4 cup espresso. Of course, do not drizzle / brush if you already dipped the broas into the coffee mixture.
11. Spread the remaining cream cheese mixture over the broas.
12. Sift or sprinkle cocoa over top.
13. Cover and refrigerate about 5 hours or until filling is firm. I usually eat a portion after assembly.
14. Store in a covered container in the refrigerator as extra moisture should not be allowed to seep into the cream cheese mixture. Wow! Unsa kuno ng ininglesa?
STEP-BY-STEP GUIDE
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| 1. Beat 1 package (8 ounces) softened CREAM CHEESE and 1/2cup POWDERED SUGAR in large bowl with electric mixer on medium speed until smooth. You may use a wire whisk or a scraper. |
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Beat in 2 tbsp RUM on low speed (You may use Tanduay or any whiskey of your choice. You may also use more rum up to 5 tbsp as I did with mine.; set aside. |
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| 3. In a small bowl, beat whipping cream /2 packs of chilled NESTLE CREAM on high speed until stiff peaks form. |
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| 5. Sift or sprinkle cocoa on the bottom part of an ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Do this only if you want a bittery dry end of your every bite of the tiramisu. If not , skip this part. |
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| 6. Arrange half of the ladyfingers, preferably cut sides up, on the sprinkled cocoa.If you dont have a brush, dip the broas for 2 seconds on each side into the coffee mixture. |
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| Dissolve coffee/espresso granules in water and rum/whiskey |
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| 6. Arrange half of the ladyfingers, preferably cut sides up, on the sprinkled cocoa.If you dont have a brush, dip the broas for 2 seconds on each side into the coffee mixture. (cut-sides up. this is wrongly placed but still tastes good nonetheless) |
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8. Spread half of the cream cheese mixture over ladyfingers. Yes the half as I only made 2 layers of lady fingers with this recipe for greatness. Haha
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| 9. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture drizzled with cocoa. |
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| 11. Spread the remaining cream cheese mixture over the broas. |
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12. Sift or sprinkle cocoa over top.
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| more delicious if refrigerated for more than 12 hours and at -2 degrees Celsius |
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