Festive Tiramisu

What is tiramisu?

Tiramisu is a classic Italian dessert made from layers of coffee-soaked sponge fingers, creamy mascarpone or cream cheese filling, and dusted with cocoa powder. It’s rich, indulgent, and perfect for festive occasions.

Can I use cream cheese instead of mascarpone?

This recipe uses Philadelphia cream cheese, which gives a slightly tangy and creamy texture that works beautifully in tiramisu.

How do I make cream cheese tiramisu?

Whisk cream cheese with double cream, icing sugar, a splash of Irish cream, and vanilla. Layer with espresso-soaked sponge fingers and chocolate, then chill overnight.

Do I need to soak the sponge fingers in coffee?

Yes, dipping them in strong espresso is key. It gives tiramisu its signature flavour and moist texture.

Can I make tiramisu ahead of time?

Absolutely. This dessert tastes even better after chilling overnight, as the flavours develop and the layers set perfectly.

How long will tiramisu last in the fridge?

Store covered in the fridge for up to 3 days. Always keep it chilled until ready to serve.

Can I add alcohol to tiramisu?

Yes, a shot of Irish cream (or your favourite liqueur) can be added to the cream mixture for extra festive flavour.

How do I serve tiramisu?

Slice it into squares or scoop into glasses. Finish with grated chocolate and a dusting of cocoa powder.

@boredoflunch

Festive Tiramisu 🌲   AD   If you’re looking for a show stopper dessert this Christmas, this Festive Tiramisu is it. Made with @philadelphia_uki, grated chocolate orange and a dash of Irish liqueur, it’s quick to prep and tastes great. I also always make sure to have an extra tub of @philadelphia_uki in the fridge so I can make a quick lunch when working from home.    Ingredients:   – 60 sponge fingers  – 500ml strong espresso coffee  – 280g Philadelphia (I use the family tub)  – 500ml double cream  – 50g icing sugar  – 1 shot of Irish cream  – Dash of vanilla extract  – 75g dark chocolate – Cocoa powder, for dusting    Method:   1. Add the Philadelphia, double cream, Irish cream and vanilla to a bowl. Whisk until smooth, thick and creamy. 2. Dip each sponge finger into the espresso and layer them into a glass or ceramic dish (mine was 27cm x 17cm). 3. Spoon 2–3 scoops of the cream mixture over the first layer of sponge, spread evenly, then grate over a little dark chocolate. Repeat the layering. 4. Finish with more grated dark chocolate and a dusting of cocoa powder. Chill in the fridge overnight to set. Slice, serve and enjoy

♬ оригинальный звук – AleX