In the interest of offering something new, we are also beginning a series of holiday dessert recipes from chef Jodie Gogis of Picket Fence Catering. Since Linda and I seem to be dessert-impaired (we have shared more than 120 recipes and only two are desserts!), Jodie has graciously agreed to share some of her favorites.
Jodie's Tiramisu
2 8oz. pkgs. cream cheese (or marscapone cheese)
1/2 cup plus 3 Tbs. powdered sugar
1/3 cup plus 3 Tbs. coffee flavored liqueur
2 tsp. vanilla
6 oz. semi-sweet or dark chocolate; grated
11/2 cups whipping cream
2 tsp. instant espresso powder
2 Tbs. water
24 ladyfingers
1) In a large bowl, beat cream cheese, add 1/2 cup of the powdered sugar, 3 Tbs. of coffee liqueur, 1 tsp. of vanilla, and 3 oz. of grated chocolate. Stir until blended. Save reserved chocolate for garnish.
2) In separate bowl, whisk 1 cup of the whipping cream until stiff. Fold into the cream cheese mixture.
3) In small bowl, combine espresso powder, remaining 1/3 cup of coffee liqueur, remaining 1 tsp. vanilla, and 2 Tbs. water. Mix well.
4) Separate ladyfingers into halves. Line 13 x 9 pan or glass bowl with about a fourth of the ladyfinger halves. Brush with part of the espresso mixture. Spoon 1/3 of the cream cheese mixture over the ladyfingers.
Repeat layering two more times. Top with remaining ladyfingers. Press gently, and then brush with the remaining espresso mixture, and sprinkle with 1/2 of the reserved chocolate.
5) In mixing bowl, whip remaining whipping cream and 2 Tbs. powdered sugar.
6) Top dessert with whipped topping, sprinkle with remaining chocolate, if desired.
**This may be frozen; best if prepared a day ahead.
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