Thursday, May 25, 2017

Tiramisu (GF)

Tiramisu (GF)
(9-12 servings)


1 cup Heavy Cream, chilled
1 pkg. (8-ounce) Cream Cheese, room temperature
1 tub (8-ounce) Mascarpone, room temperature
¾ cup Powdered Sugar
½ cup Very Strong Brewed Coffee
2 tsp. Vanilla Extract
18 (GF) Pecan Shortbread Cookies
2 tbsp. Unsweetened Cocoa
¼ cup Chocolate for Garnish, grated


In a medium bowl, beat the heavy cream with an electric mixer about 4 minutes or until it holds shape and soft peaks form.  In a large bowl using the same beaters, beat the cream cheese, mascarpone and powdered sugar together until well combined.  With a spatula, fold 1/3 of the whipped cream into the cheese mixture.  Then carefully fold in the remaining whipped cream.  In a shallow bowl, combine coffee and vanilla.  Quickly and lightly dip the underside of the cookie in the mixture.  Do not saturate or cookies will fall apart.  Arrange cookies as you dip them into an 8-inch square baking dish that has been sprayed.  Use 9 cookies for bottom.  Then spoon half the cheese mixture over the cookies, smoothing with a wet spatula.  Repeat the process with the remaining cookies and cheese mixture.  Place cocoa in a fine-mesh sieve and gently dust over the cheese mixture.  Cover with plastic wrap and refrigerate at least 4 hours or better yet overnight.  Cut 3x3 or 3x4 and garnish each piece as you serve it with the grated chocolate.

Note:               The cookies used in this recipe are from “Pamela’s Products” at

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