Yes, I’m adding another Tiramisu recipe to the Sprinkle Bakes catalogue. As I made this I asked myself “How many Tiramisu recipes does one blog need?”.
I can only surmise the answer is “as many as I like”. Because I do like it so much.
In my defense, the other two versions of Tiramisu you’ll find here are quite different from this one. One looks like an art project, and the other is entirely made from scratch – from biscuits to mascarpone.
This version is certainly less involved than the other two. It tastes indulgent but uses low fat Neufatchel cheese and light sour cream instead of the usual mascarpone. It is delightfully easy to make and takes no time at all when you purchase lady fingers at the market.
I only recently discovered Valrhona chocolate pearls. Samples were being given away in the chocolate aisle at my local Earth Fare. I was surprised to find within the dark chocolate was a tiny little biscuit (the size of a bb) that made them unexpectedly crunchy. I bought a small pack with plans for an ice cream topping, but they made the perfect sprinkling of chocolate for these Tiramisu cups.
On a side note…
If you follow me on Facebook or Twitter, then this is old news, but I have forgotten to mention it previously in my last two blog posts. I have a food styling article (geared towards food bloggers) at Pixiq! I hope it will be helpful to those of you that are interested in nurturing your styling talents.
Also, I have started a once-a-month giveaway called “Random Acts of Sprinkles”. You can get all the specificshere.
Tiramisu Cups [click to print]
10 ready-made lady fingers (crispy variety – not soft)
1/2 cup strongly brewed coffee
1/2 cup light sour cream
4 oz. Neufchatel reduced fat cheese (or low fat cream cheese), softened
3 tbsp granulated sugar
1 tsp vanilla
Unsweetened cocoa powder for dusting
Chocolate pearls or chocolate chips for garnish
5 ladyfingers into small pieces and divide amongst 4 4-6 oz. glasses or
dessert cups. Drizzle 1 tbsp coffee over ladyfingers in each cup. Set
With a hand mixer, cream together the cheese,
sour cream, sugar and vanilla. Spoon a little of the mixture over the
ladyfingers in each glass.
Chop the other 5 ladyfingers and divide
evenly amongst glasses, layering on top of cheese mixture. Drizzle
cookie layer with 1 tbsp coffee. Top each cup with remaining cheese
Dust with cocoa powder and top with chocolate chips, pearls or shavings. Refrigerate for 1 hour.
- The 1/2 cup light sour cream can be replaced with plain Greek yogurt for a more dense texture, or a prepared reduced fat whipped cream for a lighter texture.
- If you plan to pipe the cheese mixture as I did, it will need to chill in the refrigerator for an hour so it will hold its shape.
- If you’d rather make your own ladyfingers, you can find my recipe here.