Tiramisu by chiara

[BakerAunt]

Tiramisu
Submitted by chiara on February 08, 2010 at 8:13 pm

from Williams Sonoma Cakes
This recipe for tiramisu uses store bought pound cake and substitutes light cream cheese, heavy cream and sour cream for the more expensive mascarpone. The recipe calls for a 2 1/2 quart oval or rectangular dish. But it should easily work in a trifle dish of comparable size.

1 1/2 lbs. light cream cheese (neufchatel), softened
1 1/4 cups heavy cream
6 tbs. sour cream
1 cup confectioners' sugar
1/4 cup Marsala
2/3 cup water
1/2 cup confectioners' sugar
5 tsp. instant espresso powder or regular coffee powder.
butter pound cake (store bought is fine)
unsweetened cocoa

Blend light cream cheese, heavy cream, sour cream, 1 cup confectioners' sugar, and sour cream with electric mixer for two minutes until fluffy. Stir in Marsala.

Combine water, 1/2 cup confectioner's sugar, and espresso or coffee powder and heat, stirring. Bring to a boil, then let cool.

Slice pound cake into 1/4 inch slices (either vertically or horizontally). Arrange the cake slices in a single layer over the bottom of the dish, trimming to cover completely. Brush cake with cooled espresso syrup. Spread with half of the cheese mixture (or 1/3 of the cheese mixture if you are going to have 3 layers instead of 2). Repeat with cake, espresso syrup, and cheese mixture--twice if necessary.

Cover with plastic wrap and refrigerate until firm--at least 2 hours and up to 2 days. Before serving, sift cocoa (through a sieve) over the top. Serves 10 to 12.

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