Cream Cheese Tiramisu
Cream Cheese Tiramisu
Homemade Cream Cheese Tiramisu: A Rich and Decadent Dessert
Here’s a recipe for homemade Tiramisu, perfect for using up leftover heavy cream! This version features a rich chocolate sponge cake base layered with a luscious cream cheese filling. You’ll be surprised by how wonderfully the deep chocolate flavor of the cake complements the creamy tiramisu filling. If you have a pre-made chocolate sponge, assembling this dessert is quite straightforward. Let’s create this delicious cream cheese Tiramisu together and enjoy a sweet moment!
Basic Ingredients
Moist Chocolate Sponge Cake (Genoise)- 70g low-gluten flour (cake flour)
- 10g unsweetened cocoa powder
- 3 fresh eggs
- 90g granulated sugar
- 1 pinch fine salt
- 25g melted unsalted butter
- 15g warm milk
- 1 tsp vanilla extract
Aromatic Coffee Syrup- 50g water
- 25g sugar
- 3g instant coffee powder
- 4g Kahlua (coffee liqueur)
Rich and Smooth Cream- 125g softened cream cheese
- 30g plain yogurt (unsweetened)
- 32g granulated sugar
- 100g cold heavy cream (at least 35% fat)
- 1 tsp vanilla extract
Garnish- Pinch of powdered sugar for dusting
- Pinch of unsweetened cocoa powder for dusting
- 70g low-gluten flour (cake flour)
- 10g unsweetened cocoa powder
- 3 fresh eggs
- 90g granulated sugar
- 1 pinch fine salt
- 25g melted unsalted butter
- 15g warm milk
- 1 tsp vanilla extract
Aromatic Coffee Syrup- 50g water
- 25g sugar
- 3g instant coffee powder
- 4g Kahlua (coffee liqueur)
Rich and Smooth Cream- 125g softened cream cheese
- 30g plain yogurt (unsweetened)
- 32g granulated sugar
- 100g cold heavy cream (at least 35% fat)
- 1 tsp vanilla extract
Garnish- Pinch of powdered sugar for dusting
- Pinch of unsweetened cocoa powder for dusting
- 125g softened cream cheese
- 30g plain yogurt (unsweetened)
- 32g granulated sugar
- 100g cold heavy cream (at least 35% fat)
- 1 tsp vanilla extract
Garnish- Pinch of powdered sugar for dusting
- Pinch of unsweetened cocoa powder for dusting
Cooking Instructions
Step 1
First, let’s prepare the moist and rich chocolate genoise sponge cake, which will form the base of your Tiramisu. In a clean bowl, crack the eggs and add the granulated sugar and salt.
Step 2
Place the bowl containing the eggs, sugar, and salt over a double boiler (bain-marie) and gently warm it to about 35-40°C (95-104°F). You should be able to comfortably dip your finger in. This warming helps the sugar dissolve better and allows for a richer egg foam.
Step 3
Remove the bowl from the heat. Using an electric mixer on medium speed, begin whipping the eggs. Continue whipping until the mixture becomes pale, thick, and forms ribbons that slowly disappear when you lift the beaters. Finally, switch to low speed and whip for another 2-3 minutes to refine the texture of the foam, resulting in a smoother cake.
Step 4
Sift the cake flour and cocoa powder directly over the whipped egg mixture. Using a spatula, gently fold them in with large, sweeping motions until just combined. Be careful not to overmix, as this can deflate the egg foam.
Step 5
In a small saucepan or heatproof bowl, melt the butter and milk together over a double boiler until smooth. Keep this mixture warm. Take a small portion of the batter and mix it thoroughly with the warm butter-milk mixture. This tempering step helps prevent the main batter from losing volume when the butter mixture is added.
Step 6
Gently pour the tempered batter back into the main batter. Using your spatula, carefully fold everything together until just incorporated. Ensure there are no streaks of flour or butter mixture visible.
Step 7
Line a round baking pan with parchment paper. Pour the batter into the prepared pan and spread it evenly. Gently tap the pan on the counter a few times to release any large air bubbles and to level the surface.
Step 8
Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes. The cake is done when it springs back lightly to the touch in the center, or when a skewer inserted into the middle comes out clean.
Step 9
As soon as the chocolate sponge cake is out of the oven, firmly tap the pan on the counter once (this is called ‘shocking’) to release trapped steam. Then, carefully invert the cake onto a wire rack, remove the pan, and peel off the parchment paper. Let it cool completely.
Step 10
Once the chocolate sponge cake is completely cool, carefully slice it horizontally into three even layers, matching the size of your serving dish or mold.
Step 11
Prepare the coffee syrup. Dissolve the sugar and instant coffee powder in hot water. Once slightly cooled, stir in the Kahlua. Make sure the syrup is completely cooled before using it to soak the cake layers.
Step 12
Now, let’s make the Tiramisu cream. In a bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and beat until well combined and no lumps remain. Stir in the plain yogurt and vanilla extract until fully incorporated.
Step 13
In a separate chilled bowl, whip the cold heavy cream until medium peaks form. Be careful not to overwhip; it should hold its shape but still be soft and spoonable, not stiff.
Step 14
Gently fold the whipped cream into the cream cheese mixture.
Step 15
Using a spatula, fold the whipped cream into the cream cheese mixture with gentle, large strokes. Scrape from the bottom and sides of the bowl to ensure everything is evenly combined without deflating the cream. Continue until you have a smooth, luscious, and airy cream.
Step 16
Time to assemble the Tiramisu! Place one layer of the sliced chocolate sponge cake at the bottom of your serving dish or mold. Brush it generously with the cooled coffee syrup. Spread half of the cream cheese filling evenly over the soaked cake layer.
Step 17
Place the second layer of chocolate sponge cake on top of the cream and brush it with coffee syrup. Spread the remaining cream cheese filling evenly over this layer, smoothing the top surface.
Step 18
Cover the Tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve, followed by a dusting of unsweetened cocoa powder for a beautiful finish. Enjoy your delicious homemade Cream Cheese Tiramisu!
