I go by taste so measurements are approximate. Mascarpone is the usual component but I find my "substitute" tastes better. The tiramisu must set up over night.
TIRAMISU
1C espresso or very strong coffee
3 pkgs. lady fingers
BEAT TOGETHER: (mascarpone sustitute)
16 oz cream cheese
1/4 C heavy cream
1/3 C sour cream
ADD:
1/2C confect. sugar (taste, I use a bit more)
1 1/2t. vanilla
2T marsala (taste)
BEAT:
2 egg whites = foamy
ADD:
1/8t. cream of tartar
2-3t. sugar = stiff peaks
FOLD INTO:
1 1/4C heavy cream (whipped)... the 1 1/4C is pre- whipped measure
FOLD ALL INTO:
cream cheese mixture
LAYER (in springform):
lady fingers ( drizzle with less than 1/2 of espresso... a needless syringe works best..you want them wet, but not soaked
1/2 cream cheese mixture (smooth with an angled spatula)
shaved semi sweet chocolate
REPEAT LAYERS. REFRIG. OVER NIGHT.
I'm big into presentation (art degree), so I dust with regular sifted cocoa then lay on a handcut stencil and dust again with double dutch (nearly black cocoa). Gives a tone on tone effect. I also add a few fresh blooms with mint leaves.