Introduction: Heart Shaped Tiramisu
This is a classic Italian dessert that most people are familiar with.
Coffee soaked lady finger cookies line any form and fluffy cheese filling oozes out when you cut into this sexy dessert.
Easy, decadent and soooo delish!
This luscious dessert literally means "pick me up" and will be a great added dessert for your loved ones and it's ready in a pinch!
Step 1: Ingredients
Brew 2 cups of espresso or strong coffee, cool
Savoiardi cookies; this depends on how big your Tiramisu will be. I always buy 2 pkg with 2 sleeves of cookies
1/4 cup Kalua
2 lg egg, separated
3 tbsp. sugar
1 500ml tub of Mascarpone cheese; 2 bricks of cream cheese can be substituted
1 tbsp. cocoa
1 heart shaped spring form pan or any 8"-9" springform pan
bow or ribbon to hold the sides into place
Step 2: Filling
Beat the egg whites until stiff but, not dry peaks form.
Transfer to another bowl.
Without cleaning bowl, beat egg yolks on med. speed. for approx. 2 min.
When they have lightened add the sugar and continue beating until light yellow in colour, another 3 min.
Add the cheese and continue mixing for approx. 5 min. until fluffy and airy.
Scrape down as you go.
Fold in the egg whites.
I used the attached whisk to keep the air in the filling.
Step 3: Building the Tiramisu
Place the ring on a cake form.
Dip each cookie quickly into the coffee which has the Kalua added and stirred
Begin to form the sides. If your pan is not tall cut the cookies to fit the height, cut side down.
I used the ends of the cuts to press into the bottom to hold up the sides as I work along.
The bottom does not have to be perfect but, fit in as many pieces as you can to hold the filling well.
Spread 1/2 of the filling over the cookies and spread to the edges.
Continue making another layer of cookies repeating until you get to the top of the dessert.
Finish neatly with soaked cookies.
Sprinkle with cocoa.
Cover with plastic film and refrigerate.
This is better the day before and leftovers will keep for at least 3 days.
Step 4: Decorating
When ready to serve.
Unlock the springform pan, lift carefully.
Wrap with ribbon.
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