Friday, April 9, 2010

Tiramisu & Mascarpone Cheese Substitute

1 cup of coffee
1 recipe of Oopsie rolls + 1 teaspoon vanilla & 2 tablespoons Splenda
1 recipe of mascarpone cheese

Whipped cream

Blend together the yolks, vanilla, sweetener and cream cheese. In separate bowl beat egg whites with the cream of tartar till stiff peaks form. Fold the yolk mixture carefully into your whipped up whites . Spray a (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. Remove from the oven and let it cool thoroughly. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the mascarpone blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, mascarpone blend, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with whipped cream and a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

Mascarpone Cheese Substitute
1 (8 ounce) package cream cheese, softened
1/4 cup heavy cream
2 tablespoons butter, softened
1/4 cup Splenda

In a medium bowl, mix together the cream cheese, Splenda, cream and butter until well blended.
Use in place of mascarpone in any recipe.

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