Ingredients
- 2 packages of ladyfingers
- 10 COSTA COFFEE espresso
- 100 g sugar
- 50 ml brandy
- grated chocolate, optionally
- cocoa powder for the garnish
Ingredients for the cream
- 500 g cream cheese
- 400 ml heavy cream 36%
- 100 g icing sugar
- orange zest
Method for the cream
In a mixer’s bowl, place the cream cheese and icing sugar, and beat using the whisk attachment for 1 minute.
Right after, add the heavy cream and orange zest, and mix on medium speed, until stiff peaks form.
Method for the tiramisu
In a bowl, add the espresso and sugar, and stir with a spoon until sugar dissolves.
Dip the ladyfingers one by one into the coffee- the suggested time to dip the ladyfingers in the coffee is 5 seconds to 10. Then, lay in a 25×35 cm pyrex. Follow the same process until the bottom of the pyrex is covered by ladyfingers.
Lightly drizzle the ladyfingers layer with brandy, and optionally sprinkle some grated chocolate on top.
Next, spread half of the cream over them, and continue with another layer of ladyfingers following the same process as explained above.
Finally, add the remaining cream over them and spread it evenly.
Cover the tiramisu with plastic wrap, that touches the surface of the dessert, and refrigerate until well chilled.
When ready, remove the plastic wrap and optionally sprinkle grated chocolate on top.
Right after, sprinkle with cocoa powder.
