September 22, 2013
Tirami-Sue's Way - No-Cook Dessert Recipe Redux Challenge September 2013
It can come from anywhere. It's what you do with it after it hits you.
I write it down, immediately or it's out of my head in a NY Minute.
Yesterday I was looking for inspiration on a tiramisu I would be making for the September challenge from The Recipe Dedux. Technically Tiramisu is made with a zabaglione, and that requires cooked egg yolks. The challenge was to make a no-bake dessert but I wanted to make a tiramisu.
I must seem like a broken record when it comes to desserts, but around here cheesecake (in any form) is KING. Ask The Nudge what he would like me to make for dessert, he says "cheesecake, please!".
Gotta keep the peanut gallery happy, so I got to work thinking of a differently flavored version of a cheesecake tiramisu. Please don't laugh, but it was a bottle of Spiced Captain Morgan Rum that gave me the inspiration I needed. I Googled "Homemade Spiced Rum" and wrote down the spices and got down to work measuring and tasting until I got exactly the level of spiciness I wanted.
This turned out so good, not only did the The Nudge request to lick the bowl (which he NEVER does), he asked if I could make this flavor into baked cheesecakes for my annual Christmas gifts.
Way to go, honey, what a great idea!!
I even let him make the panned tiramisu and he did great.
So easy, it took me longer to take it's picture. If you like warm spices, like a mixture of apple, pumpkin and Chai spices you will enjoy this dessert. Extremely light (just like a regular tiramisu), it is a great pick me up for an afternoon cup of tea or coffee or the perfect ending to a brunch.
A few things you need to decide on before making this recipe.
-I used ladyfingers but the crunchy ones, not the doughy kind.
-The coffee/rum syrup which the cookies are dipped into requires espresso. Freeze dried instant will work well.
-You need at least 2-3 hours refrigerator time (overnight would be best) to allow the mixture to do the magic.
-You could use frozen Cool-Whip instead of real whipped cream or you could even omit it totally. The mixture will not be as light, but it does not change the taste in any way.
-If you do not want to buy all the spices, you could use a packet of prepared spices for making mulled wine and just add the ones not on the ingredient list.
-Decide if you want individual ramekins or a large baking sheet sized dessert.
Let's get no-cooking............
Spiced No-Cook Tiramisu
makes 1 (8x7in) or 6 (3/4c) ramekins
* 1 package Savarin cookies or ladyfingers
* 12 ounces low fat cream cheese, room temperature
* 1/2 cup fat free sweetened condensed milk
* 3 ounces espresso (three pods) or prepared freeze-dried espresso granules in hot water
* 2 tablespoons spiced rum
* 1 teaspoon Splenda or Truvia
* 1/4 cup cream, whipped
* 1 teaspoon vanilla extract
* 1 teaspoon orange flavored liquor or syrup
* 1/4 teaspoon cinnamon
* 1/16 teaspoon each allspice, cloves and nutmeg
* 5 grinds of black pepper
* 1/8 teaspoon ginger
1. Mix spices with condensed milk and set aside. Whip cream.
2. Mix rum with coffee in a bowl large enough to dip a ladyfinger in.
3. Line enough ladyfingers, side by side to cover the bottom of a baking pan. Double that and set them aside.
4. For ramekins: Process 18 ladyfingers until no pieces are larger than a pea.
5. Whip the cream cheese until no lumps appear and add in the spiced condensed milk. Whip until light an airy. Fold in the whipped cream.
6. For ramekins: Spoon 3 tablespoons process cookies into the bottom of each ramekin.
7. Lay a layer of ladyfingers into the bottom of your baking pan. Using a large pastry brush each cookie with enough coffee to moisten them thoroughly (I used a large spoon).
8. For ramekins: Spoon enough coffee mixture over the crumbs until they are all moistened but are not sitting in a puddle of liquid. Press evenly, using a spoon.
9. Spread half the spiced cheese/cream mixture over the damp cookies and spread evenly, making sure you press to adhere the cheese to the cookies.
10. Repeat with another layer of moistened cookies.
11. Spoon a tablespoon of cocoa powder into a small strainer and tap gently in an even layer, to cover the finished dessert.
12. Refrigerate for 2-3 hours or overnight (best).