Danielle Kartes’s Irish Cream Tiramisu.Photo:Jennifer CauseyA missing ingredient led food bloggerDanielle Kartesto a delicious final product.“A few years ago I was making tiramisu, and I was out of vanilla extract. I used cream liqueur, and a star was born!” says the author ofButter, Flour, Sugar, Joy.The addition of the liquor and cream cheese adds “unique flavor” to the “wildly simple” dessert.“I absolutely love how airy the cream layers are with that just barely bitter chocolate hit from the cocoa powder,” says Kartes, who often appears onKelly Clarkson’s talk show. “The coffee-soaked cookies cut through the sweetness perfectly!“If the “big flavor” of the Valentine’s Day treat doesn’t draw you in, then the ease of the recipe should. “It keeps great in the fridge up to four to five days so it’s a great make-ahead treat,” she explains.Danielle Kartes’ Irish Cream Tiramisu2 (8-oz.) pkg. cream cheese, softened3 cups heavy cream⅓ cup Irish cream liqueur (such as Baileys)½ cup, plus 2 Tbsp. packed dark brown sugar, divided1 tsp., plus 1 Tbsp. vanilla extract, divided¼ tsp. kosher salt, divided3 cups strong brewed coffee or espresso1 Tbsp. instant coffee granules2 (7-oz.) pkg. ladyfingers¼ cup unsweetened cocoa, divided1.Beat cream cheese in a large bowl with an electric mixer on low speed until smooth and creamy, about 2 minutes. Increase speed to medium low, and slowly pour in heavy cream until fully combined, 1 to 2 minutes. Scrape down the sides of bowl, return mixer to medium low and slowly add Irish cream liqueur, beating until just combined, about 1 minute. Add ½ cup of the brown sugar, 1 teaspoon of the vanilla and ⅛ teaspoon of the salt; continue to beat until fully combined and mixture is the consistency of thick whipped cream, about 45 seconds. Set aside.2.Combine brewed coffee, instant coffee, remaining 2 tablespoons brown sugar, 1 tablespoon vanilla and ⅛ teaspoon salt in a shallow mixing bowl. Quickly dunk half of the ladyfingers in coffee mixture, submerging both sides completely. Arrange soaked ladyfingers in an even layer in a 13x9-inch baking dish.3.Using an offset spatula, spread half of the cream mixture (about 3½ cups) evenly over ladyfingers in baking dish; dust evenly with 2 tablespoons of the cocoa. Repeat with remaining ladyfingers and coffee mixture, cream mixture and cocoa powder. Chill, uncovered, for at least 4 hours or up to 12 hours before serving.Serves:12Active time:25 minutesTotal time:4 hours, 25 minutes, including 4 hours chilling
Danielle Kartes’s Irish Cream Tiramisu.Photo:Jennifer Causey
Jennifer Causey
A missing ingredient led food bloggerDanielle Kartesto a delicious final product.“A few years ago I was making tiramisu, and I was out of vanilla extract. I used cream liqueur, and a star was born!” says the author ofButter, Flour, Sugar, Joy.The addition of the liquor and cream cheese adds “unique flavor” to the “wildly simple” dessert.“I absolutely love how airy the cream layers are with that just barely bitter chocolate hit from the cocoa powder,” says Kartes, who often appears onKelly Clarkson’s talk show. “The coffee-soaked cookies cut through the sweetness perfectly!“If the “big flavor” of the Valentine’s Day treat doesn’t draw you in, then the ease of the recipe should. “It keeps great in the fridge up to four to five days so it’s a great make-ahead treat,” she explains.Danielle Kartes’ Irish Cream Tiramisu2 (8-oz.) pkg. cream cheese, softened3 cups heavy cream⅓ cup Irish cream liqueur (such as Baileys)½ cup, plus 2 Tbsp. packed dark brown sugar, divided1 tsp., plus 1 Tbsp. vanilla extract, divided¼ tsp. kosher salt, divided3 cups strong brewed coffee or espresso1 Tbsp. instant coffee granules2 (7-oz.) pkg. ladyfingers¼ cup unsweetened cocoa, divided1.Beat cream cheese in a large bowl with an electric mixer on low speed until smooth and creamy, about 2 minutes. Increase speed to medium low, and slowly pour in heavy cream until fully combined, 1 to 2 minutes. Scrape down the sides of bowl, return mixer to medium low and slowly add Irish cream liqueur, beating until just combined, about 1 minute. Add ½ cup of the brown sugar, 1 teaspoon of the vanilla and ⅛ teaspoon of the salt; continue to beat until fully combined and mixture is the consistency of thick whipped cream, about 45 seconds. Set aside.2.Combine brewed coffee, instant coffee, remaining 2 tablespoons brown sugar, 1 tablespoon vanilla and ⅛ teaspoon salt in a shallow mixing bowl. Quickly dunk half of the ladyfingers in coffee mixture, submerging both sides completely. Arrange soaked ladyfingers in an even layer in a 13x9-inch baking dish.3.Using an offset spatula, spread half of the cream mixture (about 3½ cups) evenly over ladyfingers in baking dish; dust evenly with 2 tablespoons of the cocoa. Repeat with remaining ladyfingers and coffee mixture, cream mixture and cocoa powder. Chill, uncovered, for at least 4 hours or up to 12 hours before serving.Serves:12Active time:25 minutesTotal time:4 hours, 25 minutes, including 4 hours chilling
A missing ingredient led food bloggerDanielle Kartesto a delicious final product.
“A few years ago I was making tiramisu, and I was out of vanilla extract. I used cream liqueur, and a star was born!” says the author ofButter, Flour, Sugar, Joy.
The addition of the liquor and cream cheese adds “unique flavor” to the “wildly simple” dessert.
“I absolutely love how airy the cream layers are with that just barely bitter chocolate hit from the cocoa powder,” says Kartes, who often appears onKelly Clarkson’s talk show. “The coffee-soaked cookies cut through the sweetness perfectly!”
If the “big flavor” of the Valentine’s Day treat doesn’t draw you in, then the ease of the recipe should. “It keeps great in the fridge up to four to five days so it’s a great make-ahead treat,” she explains.
Danielle Kartes’ Irish Cream Tiramisu
2 (8-oz.) pkg. cream cheese, softened
3 cups heavy cream
⅓ cup Irish cream liqueur (such as Baileys)
½ cup, plus 2 Tbsp. packed dark brown sugar, divided
1 tsp., plus 1 Tbsp. vanilla extract, divided
¼ tsp. kosher salt, divided
3 cups strong brewed coffee or espresso
1 Tbsp. instant coffee granules
2 (7-oz.) pkg. ladyfingers
¼ cup unsweetened cocoa, divided
1.Beat cream cheese in a large bowl with an electric mixer on low speed until smooth and creamy, about 2 minutes. Increase speed to medium low, and slowly pour in heavy cream until fully combined, 1 to 2 minutes. Scrape down the sides of bowl, return mixer to medium low and slowly add Irish cream liqueur, beating until just combined, about 1 minute. Add ½ cup of the brown sugar, 1 teaspoon of the vanilla and ⅛ teaspoon of the salt; continue to beat until fully combined and mixture is the consistency of thick whipped cream, about 45 seconds. Set aside.
2.Combine brewed coffee, instant coffee, remaining 2 tablespoons brown sugar, 1 tablespoon vanilla and ⅛ teaspoon salt in a shallow mixing bowl. Quickly dunk half of the ladyfingers in coffee mixture, submerging both sides completely. Arrange soaked ladyfingers in an even layer in a 13x9-inch baking dish.
3.Using an offset spatula, spread half of the cream mixture (about 3½ cups) evenly over ladyfingers in baking dish; dust evenly with 2 tablespoons of the cocoa. Repeat with remaining ladyfingers and coffee mixture, cream mixture and cocoa powder. Chill, uncovered, for at least 4 hours or up to 12 hours before serving.
Serves:12Active time:25 minutesTotal time:4 hours, 25 minutes, including 4 hours chilling
source: people.com
