Serves 4
100g cream cheese
80g mascarpone
2 eggs
3 tablespoons sugar
1 vanilla pod
3 cups of sweetened espresso
10-15 lady’s fingers (savoyardi biscuits)
2 tablespoons of Whisky cream
50g of dark chocolate (70% cocoa) curls
A pinch of salt
In a bowl, cream together the two cheeses with a wooden spoon. Separate the yolks from the whites and incorporate them into the creamed cheese until frothy and light yellow. Scoop out the vanilla pod and add to the mixture, gently stirring into the cheese. Beat the egg whites with a pinch of salt and incorporate into the mixture with a wooden spoon stirring from the bottom up. Add the coffee liqueur and pour over the biscuits; arrange them in the cups alternating the biscuits with cream cheese embellished with curls of dark chocolate. Put the tiramisu in the refrigerator to chill for about 2 hours and serve chilled.
This recipe is a lighter version of the classic tiramisu, which uses only the mascarpone. With the addition of a low-fat cheese, the recipe is less calorific and with a taste between sour and sweet, which goes really well with the aromas of coffee and alcohol.
Serve with Sweet Pantelleria Zibibbo wine, Albana di Romagna Passito