Creole Cream Cheese Tiramisu

SERVES: 10-12

Tiramisu is a classic Italian dessert recreated in restaurants worldwide. Tiramisu translated means "pick me up" which refers to the little jolt one gets from the chocolate, coffee and Marsala wine.


  • 1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream Cheese
  • 6 egg yolks
  • 1½ cups sugar
  • ¼ cup Marsala wine
  • 2½ cups heavy whipping cream
  • ¼ cup sugar
  • 3 dozen lady fingers (see note)
  • 1 cup instant espresso or dark roast coffee
  • 1 ounce brandy
  • 2 tbsps unsweetened cocoa powder
  • chocolate curls for garnish

Note: I recommend the soft, 3-inch lady fingers produced by Specialty Bakers Inc. at 1-800-755-9890 for this recipe. However, feel free to choose lady fingers that are available at your local grocer or Italian specialty food shop.

Combine egg yolks, sugar and Marsala wine in a mixing bowl and whip until thick and ribbony. Place bowl on top of a double boiler over 1 inch of boiling water. Reduce heat to low and cook egg mixture 8-10 minutes stirring constantly. Remove from heat and place in the refrigerator to cool 30 minutes. In a separate bowl combine heavy whipping cream and remaining ¼ cup sugar. Using an electric mixer, whip until cream holds stiff peaks. Remove 1½ cups of the whipped cream from the bowl and place it into the refrigerator for later use. Remove egg mixture from refrigerator and add Creole cream cheese, folding gently into the mixture. Add the remaining whipped cream from the bowl into the egg mixture and using a rubber spatula gently fold the whipped cream into the custard. Place the mixture in the refrigerator. Line the bottom and sides of a 3-quart crystal bowl with lady fingers. Combine the espresso and brandy in a small bowl and using a pastry brush coat the lady fingers well with the mixture. Cover the lady fingers with a generous portion of the egg/cream cheese custard. Sprinkle in a small amount of the cocoa powder and continue layering until all is used up. Remove the remaining whipped cream from the refrigerator and top the dessert. Garnish the cream with chocolate curls and a sprinkle or two of cocoa powder. Refrigerate a minimum of 4 hours or preferably overnight.

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