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Jodie’s Tiramisu

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.

2 8-ounce packages cream cheese (or marscapone cheese)
1/2 cup plus 3 tablespoons powdered sugar
1/3 cup plus 3 tablespoons coffee flavored liqueur
2 teaspoons vanilla
6 ounces semi-sweet or dark chocolate; grated
1 1/2 cups whipping cream
2 teaspoons instant espresso powder
2 tablespoons water
24 ladyfingers

1) In a large bowl, beat cream cheese, add 1/2 cup of the powdered sugar, 3 tablespoons of coffee liqueur, 1 teaspoon of vanilla, and 3 ounces 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 teaspoon vanilla, and 2 tablespoons water. Mix well.

4) Separate ladyfingers into halves. Line 13-inch x 9-inch 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 tablespoons powdered sugar.

6) Top dessert with whipped topping, sprinkle with remaining chocolate, if desired.

**This may be frozen; best if prepared a day ahead.