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Danielle Kartes - Holiday Tiramisu

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Danielle Kartes shows how to make Tiramisu with your own twist.
Holiday Tiramisu
Course:
Dessert
Cuisine:
Italian
Seasonal Event:
Christmas
Yield:
1 9 x 13 Inch Pan
Time:
Active Time: 20 Minutes Inactive Time: 6-24 Hours
INGREDIENTS:

CREAM LAYER:

  • 16 ounces soft room temp cream cheese
  • 1/2 - 1 cup light brown sugar depending on how sweet you prefer it
  • 2 1/2 cups heavy whipping cream
  • 2 tsp vanilla extract
  • 1 tbsp. Bourbon
  • 1/2 tsp kosher salt
  • 1 cup hot fudge sauce warmed and pourable but not scalding hot
  • 2 packages of lady finger cookies, roughly 30-35 cookies
  • 1/2 cup cocoa powder for dusting center and top of the finished pudding.

COFFEE SOAK:

  • 3 cups cold brew coffee
  • 2 tbsp. Instant coffee
  • 2 tsp vanilla extract
  • Pinch of salt

DIRECTIONS:

Best made a day in advance.

  1. Prepare the coffee soak in a wide and shallow bowl. Set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, or with a hand mixer, cream the cream cheese and sugar until smooth.
  3. Slowly stream the whipping cream into the mixture.
  4. Add the bourbon, vanilla, cinnamon & salt. Beat on medium speed until the whipping cream begins to thicken leaving you with medium peaks. Do not overmix. Set aside.
  5. Prepare your station. The coffee soak, a plate of cookies. The cream, the warm fudge and a 9 by 13 pan.
  6. Dunk the lady fingers into the coffee and count to 2, flip, and count to 1. Lay the soaked cookie quickly into the bottom of the 9 by 13 pan. Cover the bottom of the pan. Spread 1/2 of the cream over top of the soaked cookies. Drizzle 1/2 fudge over the top of the cream and add a light dusting of cocoa.
  7. Repeat this process once again and finish the dish with a dusting of cocoa powder. Refrigerate for 6 hours. Overnight is my fav. Enjoy!

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