Penny’s ‘Pseudo-Misu’ Tiramisu Recipe
Recipe Type: Dessert
Penny writes: “I love the site. I found it one day on a search for the Tiramisu recipe that fit me (Unfortunately, the recipes weren’t quite easy enough for me to fix. I’ve been known to burn water!) The one recipe I did use involved beating egg whites to stiff peaks. I thought to myself, ‘Well, how hard could that be?’ Then I found out. I ended up with a fairly tasty but very runny Tiramisu. At this point, I decided that I needed to come up with ‘truly’ easy recipe for Tiramisu. So I did. And my boyfriend aptly named it ‘Pseudo-misu’ because it’s not quite Tiramisu but it’s close enough for me. No beating egg whites, no separating eggs, and you don’t even have to turn the stove on. A recipe just for the ‘Culinary-Challenged.'”
- MASCARPONE CHEESE, 16 ounces
- DEFROSTED COOL WHIP,12 ounces
- ESPRESSO, 1 cup, with some cocoa mixed in for the heck of it
- LADYFINGERS, 3 packages
- IRISH CREAM, 1 tablespoon, or other liquor for taste
- COCOA for dusting
- In a regular casserole sized pan or glass dish, layer the ladyfingers three rows across, making sure the outside of the ladyfingers is facing up.
- Pour espresso over each layer as you put it in the pan.
- Mix mascarpone to a creamy consistency and slowly mix in Cool Whip until you have a bowl full of yummy creamy topping.
- Add in tablespoon of Irish Cream and mix in thoroughly. You can use Kahlua, Amaretto, Godiva, Truffles, or anything that may suite your taste at the time. Or, you can leave the liquor out.
- Spread cheese mixture evenly over ladyfingers.
- Dust top with cocoa, or drizzle with chocolate syrup, or just leave plain. There’s plenty of room for alterations.