Tiramisu with Cream Cheese

Tiramisu with Cream Cheese

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Tiramisu with Cream Cheese is a delicious recipe to try the next time you serve an Italian dinner for your family!

Although not exactly traditional to this classic Italian dessert due to the use of cream cheese instead of mascarpone, it’s very close to traditional. Filled with coffee-flavored custard cream and freshly whipped cream layered between ladyfinger cookies and topped with a heavy sprinkling of baking cocoa. So yummy. 

Serving Tiramisu

I also used madeira wine rather than marsala wine–just because I had some in my cupboard and the two are very similar. You could also use rum or even brandy in this recipe. If you’d prefer not to use alcohol, you may substitute apple juice for it instead.

The most important tip I can offer for this recipe, is to allow the dessert to refrigerate for at least 12 hours before serving. Twenty-four hours would be even better. I found the longer this dessert aged, the better it was.

 

Ingredients for Tiramisu with Cream Cheese

  • large egg yolks
  • granulated sugar
  • whole milk

Cream Filling

  • heavy whipping cream, divided
  • vanilla extract, divided
  • cream cheese, or mascarpone, softened
  • butter, softened
  • sour cream
  • strong brewed coffee, cold
  • madeira wine (or marsala wine, brandy, or rum)
  • Savoiardi Ladyfingers
  • baking cocoa powder

 

Instructions for this Recipe

Ingredients for the Custard Portion of this Dessert Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Separate the eggs yolks from the egg whites.

Save the egg whites to make meringue or to mix into an egg omelette.

 

Make the Custard

In a medium saucepan, mix together the egg yolks and granulated sugar until well blended.

Making the Custard

Whisk in whole milk and cook over medium heat, stirring constantly until mixture boils. Reduce heat and continue to boil for 1 minute.

Remove from heat and allow to cool. Cover and chill in refrigerator for 1 hour.

 

Prepare the Cream Filling

In a large mixing bowl, beat 1 1/4 cups heavy whipping cream with 1/2 teaspoon vanilla extract until stiff peaks form. Place in a clean bowl and set aside until later.

Using the same mixing bowl, mix together the softened cream cheese and butter, remaining heavy whipping cream, sour cream, and remaining vanilla extract for several seconds until thoroughly combined.

While this recipe uses cream cheese, please feel free to substitute in mascarpone cheese if you have access to it. But if you cannot find it in your stores, cream cheese works well. 

Folding the Cream Cheese Mixture into the Custard

Fold into the cooled custard and mix until smooth.

 

Assemble the Tiramisu

In a small bowl, combine the cooled coffee and madeira wine.

You may substitute marsala wine, rum, brandy, or even apple juice for the madeira wine.

Soaking the Ladyfingers with Coffee Mixture

Arrange half of the ladyfingers in the bottom of an oblong serving dish. Using a pastry brush, spread half of the coffee mixture over the ladyfingers on both sides.

As an alternative, you may also quickly dip the ladyfingers on both sides into the coffee mixture, but you don’t want them to soak up too much liquid and become soggy.  

Creating First Layer of this Dessert

Spoon half of the cream cheese mixture over the soaked ladyfingers, spreading the filling to the edges. Top with half of the prepared whipping cream.

Second Layer of Dessert

Repeat layers, lightly soaking the remaining ladyfingers and topping with custard and whipping cream. Spread to the edges of the dish.

Generously Dust with Baking Cocoa

Garnish by generously sprinkling baking cocoa to cover the top.

For the dusting, you’ll want to use a good quality baking cocoa, such as Ghirardelli, Hershey’s Special Dark, or a Dutch-process cocoa, which is less bitter because of the level of acidity and may also be darker. 

Serve Tiramisu after Chilling for 12-24 hours

Cover and chill until set, 12-24 hours. Serves 10-12.

As noted above, I found that the longer this dessert chills, the more flavorful it becomes.

See more Desserts Here. Browse Italian Recipes Here. 

 

Recipe for Tiramisu with Cream Cheese

Tiramisu with Cream Cheese

This delicious and "nearly" classic recipe for Tiramisu is made with cream cheese instead of mascarpone, which sometimes is hard to find in our area.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Italian
Keyword: Coffee, Cream Cheese, Madeira Wine, Mascarpone, Savoiardi Ladyfingers
Prep Time: 30 minutes
Cook Time: 6 minutes
Refrigerate: 1 day 1 hour
Total Time: 1 day 1 hour 36 minutes
Servings: 12

Equipment

Stainless Wire Whisk
Glass Measuring Cups
Oblong Cake Pan
Fine Mesh Strainers

Ingredients

Custard

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2/3 cups whole milk

Cream Filling

  • 1 1/4 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 8 oz. cream cheese softened
  • 1/4 cup butter softened
  • 1/4 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup strong brewed coffee cold
  • 2 tablespoons Madeira Wine or Marsala wine, rum, or brandy
  • 6 oz. Savoiardi ladyfinger cookies
  • 3 tablespoons baking cocoa powder

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table. Separate the eggs yolks from the egg whites.
    Save the egg yolks to make meringue or to mix into an egg omelette.

Making the Custard

  • In a medium saucepan, mix together the egg yolks and granulated sugar until well blended.
  • Whisk in whole milk and cook over medium heat, stirring constantly until mixture boils. Reduce heat and continue to boil for 1 minute.
  • Remove from heat and allow to cool. Cover and chill in refrigerator for 1 hour.

Prepare the Cream Filling

  • In a large mixing bowl, beat the heavy whipping cream with vanilla extract until stiff peaks form. Place in a clean bowl and set aside until later.
  • Using the same mixing bowl, mix together the softened cream cheese and butter, heavy whipping cream, sour cream, and vanilla extract for several seconds until thoroughly combined.
  • Fold into the cooled custard and mix until smooth.

Assemble the Tiramisu

  • In a small bowl, combine the cooled coffee and Madeira wine. (You may substitute Masala wine, rum, or brandy, if desired.)
  • Arrange half of the ladyfingers in the bottom of 9"x11" oblong baking dish. Using a pastry brush, spread half of the coffee mixture over the ladyfingers on both sides.
    Alternately, you may quickly dip the ladyfingers into the coffee mixture, but be careful or they will become soggy.
  • Spoon half of the cream cheese mixture over the soaked ladyfingers, spreading the filling to the edges. Top with half of the prepared whipping cream.
  • Repeat layers, soaking the remaining ladyfingers and topping with custard and whipping cream. Spread to the edges of the dish.
  • Garnish by generously sprinkling baking cocoa to cover the top. Cover and refrigerate for 12-24 hours. Serves 10-12.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted. 

Nutrition

Calories: 349kcal | Carbohydrates: 24g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 139mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1045IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

 

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating