| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 40 min |
| Inactive: | 2 hr |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons Marsala wine
- 1/2 cup heavy cream
- 1 cup Mock Mascarpone, recipe follows
- 3/4 cup strong coffee, sweetened with 1 tablespoon sugar, cooled
- 8 (1/2-inch thick) slices store-bought pound cake, cut in thirds
- 2 tablespoons unsweetened cocoa, for dusting
- 8 ounces cream cheese, at room temperature
- 2 tablespoons vanilla Greek yogurt
- 1/4 teaspoon vanilla extract
Instructions
- Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
- In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
- In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
- Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
- In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 611 |
| Total Fat | 42 g |
| Saturated Fat | 22 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 10 g |
| Cholesterol | 254 mg |
| Sodium | 455 mg |
| Serving Size | 1 of 4 servings |
| Calories | 611 |
| Total Fat | 42 g |
| Saturated Fat | 22 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 10 g |
| Cholesterol | 254 mg |
| Sodium | 455 mg |
Reviews
Absolutely delicious. This recipe yields 4 very generous portions. I used Marsala cooking wine in place of regular wine. Worked well. Will make again and again!
Loved the mock mascarpone! The whole thing tasted great and was easy to make. Thanks Melissa!!!
Sooooooo good and so easy! I’m sure that I will make this a lot. But, I won’t eat them at night anymore! I used very stron espresso, and ate a lot of this, ended up not sleeping all night!
The only adjustment I made was doubling the amount of coffee, because it’s fall from enough to dip all the cake, and j prefer dip them more than briefly so after chilled in the fridge, it will become very moist yet with great texture. Also, I feel that the cream mixture is too much for me. I think 3/4 will be enough.
The only adjustment I made was doubling the amount of coffee, because it’s fall from enough to dip all the cake, and j prefer dip them more than briefly so after chilled in the fridge, it will become very moist yet with great texture. Also, I feel that the cream mixture is too much for me. I think 3/4 will be enough.
After 2 stores ended up having to make my own packaged pound cake which added time. Mascarpon(e was excellent, excellent,always have this stuff in the cupboard so will make and use alot. Tiramisus was very good but next time will put dollop of cream in bottom cause you end up eating all the cream and get to bottom where there is just cake. Almond extract might be good mixed in with the coffee for a different taste. Will make again but it is quite large for 4 people. Will make in smaller individual size glasses for company. EXCELLENT EXCELLENT!!
Excellent simple recipe. I made these for a tasting party (16 people and put in tiny cups. I just cut the pound cake into 1/2″ x 1″ wedges. HUGE HIT! Super super simple to make and amazingly yummy!!
This is very good! I doubled up on the coffee to make sure that I had enough, good thing I did because I used almost all of it. Also, this was my first time whipping cream by hand and it took at least 5 minutes to form soft peaks, not 2 minutes as per recipe.
I have wanted to make tiramisu my whole life and never knew it could be so easy. I admit I used Cool Whip Extra Creamy instead of whipping my own cream. I used 2/3 of a regular sized tub. Plus I used reduced fat cream cheese and the traditional ladyfingers instead of pound cake. The ladyfingers are more diet-friendly than pound cake. Next time I will brew real coffee instead of using instant for better coffee flavor. The mock mascarpone is genius! This recipe’s a keeper. Thanks, Melissa!
these were delicious! left out the Marsala wine, but make sure to really get the pound cake slices soaking in the coffee, otherwise they’re kinda dry
It turned out awesome, but it’s mascarpone, not mascarponi, fellow reviewers ;
I’m so happy to have the mock mascarponi recipe – it was perfect for this receipe. I followed the directions exactly and it was delicious. I’m stll WAITING for your recipe book. Please HURRY!!!