My husband, on the other hand proclaimed a few months ago that he ABSOLUTELY LOVES tiramisu....what!? Ugh, men -- you LOVE tiramisu??? really??? In the 9 years I have known you, you have never mentioned once a word about tiramisu and for the 3 years we lived in the Italian restaurant capitol of the U.S. (New Jersey) you never once ordered tiramisu, nor reveled in it's marvelousness as you are now....But I digress, that's why I love him, he keeps me guessing :) ...So, since my husband LOOOOVES tiramisu, I thought it would be fun to create a recipe we might both enjoy!? One with the traditional soft and fluffy elements, but made richer with bountiful flavors of spiced rum, cinnamon and vanilla -- now we're talking!
I came across Betty Crocker's shortcut, americanized version of tiramisu and decided to take it a few steps further -- here is what I came up with:
SHORTCUT SPICED TIRAMISU
1 (8oz) package Cream Cheese, softened
1/2 cup Powdered Sugar
1 tsp Cinnamon
1/2 tsp Vanilla Extract
2 Tbs Spiced Rum (I used Captain Morgans)
1 cup Heavy Whipping Cream
1 package Ladyfinger cookies (I used aprox. 21 cookies)
1/2 cup Espresso or Double Brewed Coffee
2 tsp Cocoa Powder
Grab a 8X8 inch glass or ceramic baking dish.
With a hand mixer, beat cream cheese, powdered sugar, cinnamon, vanilla in a large bowl on medium speed until creamy. Add rum and beat again to incorporate.
Rinse and dry beaters. In a medium bowl, beat heavy cream on high speed until stiff peaks form.
Fold whipped cream into the cream cheese mixture until incorporated. Set aside.
Layer aprox 12 ladyfinger cookies on the bottom of the baking dish, breaking cookies if needed to make sure the bottom is entirely covered. Spoon 1/4 cup of the coffee over the ladyfingers.
Carefully spread half of the cream cheese mixture over the coffee soaked cookies. Next, evenly sift 1 tsp of cocoa over the cream cheese.
Repeat -- adding another layer of cookies, coffee and cream cheese. Top with remaining sifted cocoa.
Cover dish in plastic wrap and place in fridge to soften. This takes 4-6 hours, but I prefer to leave mine overnight before cutting...it gets tastier the longer it sits!