Ingredients: |
Ingredients: 3/4 C. black currant preserves
1/3 C. lemon juice (2 lemons)
1/3 C. water
2 (8-oz.) pkgs. cream cheese, softened
8 ozs. (1 cup) whole-milk ricotta cheese
1/2 C. sugar
1 C. heavy cream, chilled
48-60 soft ladyfingers
12 Amaretti cookies, finely crushed (1/2 cup)
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Directions: |
Directions:1. Microwave preserves in a microwave-safe bowl; stirring occasionally, until melted, about 1 minute. Whisk in lemon juice and water. Measure out and reserve 1/2 cup of syrup for filling.
2. In a large bowl, beat cream cheese, ricotta, and sugar together until light and fluffy, 3 to 6 minutes. Beat in reserved 1/2 cup of syrup until combined, about 30 seconds.
3. In a separate large bowl, whip heavy cream until frothy, about 1 minute. Increase mixer speed to high and continue to whip until cream forms stiff peaks, 1 to 2 minutes longer.
4. Fold 1/3 of whipped cream into cream cheese mixture until almost no white streaks remain. Fold in remaining whipped cream until just incorporated.
5. Grease a 9-inch springform pan. Arrange 1/3 of the ladyfingers around sides of prepared pan with flat sides facing inward. Evenly arrange half of remaining ladyfingers, flat side facing up, over bottom of pan, trimming as needed to fill in any gaps. Gently brush with 3/4 cup more syrup.
6. Spread half of filling into prepared pan and smooth into an even later. Arrange remaining ladyfingers evenly over top, trimming to fit as needed. Brush with remaining syrup and sprinkle with crushed amaretti cookies. Spread remaining filling over top and smooth into an even layer
7. Wrap tightly with plastic wrap and refrigerate until filling is set, at least 8 hours or up to 1 day. Remove sides of pan, carefully slide tiramisu onto cake platter, and serve. Serves 12. |
This recipe for Black Currant Tiramisu is from