Community Magazine December 2013

TEVET 5774 DECEMBER 2013 87 Tiramisu with Chocolate Liquor Ingredients: • 3 containers (8 oz. each) plain Tofutti cream cheese • 1½ cups confectioners’ sugar • 1 tsp. vanilla extract • 16 oz. (2 cups) non-dairy whip topping • 1 Tbsp. coffee, dissolved in several drops of hot water • 1½ pkg. ladyfingers (about 54 ladyfingers) • 1 Tbsp. coffee, dissolved in ¾ cup of boiling water • 1 Tbsp. sugar • ¼ cup chocolate liquor • Mini chocolate chips, cocoa powder, and cinnamon (optional), for dusting Featured recipes are excerpts from CHIC Made Simple by Esther Deutsch. CHIC Made Simple is published by Feldheim and is available online and Judaica stores everywhere. THE PAREVE cream cheese in this recipe yields an almost identical taste to that of dairy tiramisu. This recipe is perfectly easy, and you can make this dessert way in advance and freeze it. For this recipe, I prefer to use Biscuits Gardeil ladyfingers. After pouring the coffee mixture onto the ladyfingers, you may notice that the ladyfingers are not completely soaked. That’s okay - they will continue to soften over time but won’t get soggy. You can garnish the tiramisu with your choice of strawberries, chocolate curls, cocoa powder, or mini chocolate chips. Dairy option: Substitute heavy cream for the non-dairy whip topping and mascarpone cheese for the Tofutti cream cheese. Directions: 1. In the bowl of an electric mixer or with a hand mixer, beat the cream cheese, confectioners’ sugar, and vanilla extract on medium–high speed. Remove from the bowl and set aside. 2. Pour the non-dairy whip topping into the mixing bowl and beat on high speed until peaks form, about 5 minutes. Add the first tablespoon of coffee (dissolved in several drops of hot water), fold in the cream cheese mixture, and beat for 1 minute on low speed until evenly combined. 3. Line a 9x13-inch pan with half of the ladyfingers. In a small bowl, combine the second tablespoon of coffee (dissolved in ¾ cup of boiling water) with the sugar and the chocolate liquor. Pour half of the chocolate liquor mixture over the ladyfingers in the pan. Gently spread half of the cream cheese and whip topping mixture over the ladyfingers layer. 4. Add another layer with the remaining ladyfingers. Pour the remaining chocolate liquor mixture over the second layer of ladyfingers and spread with the rest of the whip topping mixture. Freeze until ready to serve. 5. To serve, slice while the tiramisu is still frozen. Allow the slices to thaw for at least 10 minutes and serve immediately. If desired, sprinkle with mini chocolate chips and dust with cocoa powder and cinnamon before serving. Serves 12.