2tablespoonsMadeira Wineor Marsala wine, rum, or brandy
6oz.Savoiardi ladyfinger cookies
3tablespoonsbaking cocoa powder
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.
*Unless otherwise indicated all butter used on this recipe site is salted.