“… because today I am a lazy girl…”
Today I am a tiramisu hacker. The closest thing to authenticity in this tiramisu recipe is the name of the biscuits that I used; they happened to be named after Milano. That’s the closest. I am sure that if there are any Italian mamas reading this right now, they are ceasing and dismissing and spitting at the screen they are looking at. I hope they’ll get over it. Maybe over a nice bottle of Chianti or something.
I’ve had a craving for a creamy subtly sweet tiramisu lately and today I had the opportunity to make such a thing to bring to my friend Myrna’s dinner party. I didn’t have time to get the double boiler out for the egg yolks and whip up the egg whites and yada yada yada, all of the lovely things one does with real tiramisu. We’ll save that for another post. I needed instant gratification today. Because today I am a lazy girl. So I winged it. It’s pretty good, actually. Creamy, not cakey, not too coffee-ish. I like it. And guess what? It’s made with instant pudding. Yeah. You heard me. My food obsessed little brain was grasping at straws. And this one is golden.
I started with my stand up mixer with the whisk attachment, combined the cream and half of the instant vanilla pudding. Let it go on medium high until firm peaks appear and you’ve suddenly got yourself vanilla whipped cream. Transfer the whipped cream to a bowl and set in your fridge.
Back in my mixer, I combined the cheeses and the remaining instant vanilla pudding mix. I mixed on medium high for three minutes. Almost done!
Gently fold the whipped cream into the cheese mixture. Do not stir! Just fold. Gently.
Prepare a shot of espresso or a small cup of very strong coffee.
I used Pepperidge Farms mini Milano cookies. You can use anything like this or ladyfingers
To assemble, place three biscuits in the bottom of your serving glass. You may have to break up the biscuits if they’re too big. That’s cool. Drizzle with a teaspoon of espresso, and place a dollop of the creamy cheese mixture on top of the cookies, and repeat. Top with shredded dark chocolate and a sift of cocoa powder. Place in your fridge and let rest for a couple of hours prior to serving.
Now my disclaimer: the desert was a hit! However, two of the six people at Myrna’s dinner party (you know who you are!) could not finish this because they claimed it was a tad too rich for them after such a big and delicious meal. So, instead of serving this in a Bordeaux sized wine glass – such as pictured – next time I will gear it down to a smaller portion and use a Champagne flute or even a really cute tea cup. My guests will probably love me for it and there will be no explosions on the way home for them. ♥
- 1 cup Mascarpone cheese
- 1 cup Ricotta cheese
- 1½ cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 4.6 oz package of vanilla instant pudding mix, divided
- 2 4.75 oz packages of mini Milano cookies or similar
- ½ cup of espresso or strong coffee
- 2 oz dark chocolate for grating
- 1 oz cocoa powder for dusting
- In your stand up mixer with the whisk attachment, whip the cream, half of the vanilla instant pudding mix and the powdered sugar until stiff peaks appear, about three to five minutes. Transfer to another bowl and store in the fridge until ready for use.
- Back in your stand up mixer (don't bother cleaning it out, it's all going to the same place), whip the cheeses and the remaining vanilla pudding mix until creamy, about three to four minutes.
- Fold the whipped cream mixture into the cheese mixture, gently. Do not mix!
- For assembly, place two or three cookies in the bottom of your glass and drizzle with a teaspoon of espresso. Do not use too much espresso as it will make the cookie very soggy.
- Top with a dollop of the creamy cheesy mixture and repeat until the glass is full.
- Top with grated chocolate and sifted cocoa powder.
- Refrigerate for at least two hours prior to serving.