| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 9 servings |
| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 9 servings |
Ingredients
- 2 cups heavy cream
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
- 1 tablespoon instant espresso powder
- 4 teaspoons bourbon whiskey
- 4 cups espresso (1 cup cold, 2 to 3 cups hot)
- One 7-ounce package hard ladyfingers (about 24)
- 2 pints vanilla bean ice cream
Instructions
- In a stand mixer with the whip attachment, whip the cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla extract until soft peak form. Do not whip the cream too stiff; it needs to still be soft when you fold it into the cream cheese. Transfer the whipped cream to a medium bowl and refrigerate.
- Switch the stand mixer to the paddle attachment and, in the same bowl, beat the cream cheese, the remaining 1/4 cup sugar and 1 teaspoon vanilla extract, and the 1 tablespoon instant espresso until smooth and well combined. Fold the whipped cream into the cream cheese mixture and set aside.
- In a shallow bowl, mix the 2 tablespoons sugar with the bourbon and 1 cup cold espresso until the sugar is dissolved. Dip each ladyfinger on each side into the espresso mixture. Line the entire bottom of an 8-by-8-inch cake pan with an even layer of the ladyfingers. Top with half of the cream mixture, spreading it evenly across the top. Repeat with another layer of the dipped ladyfingers and then the remaining cream mixture. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
- When the tiramisu is chilled, spoon an eighth of it into the bottom of a shallow bowl, and top with a scoop of vanilla cream. Top with some hot espresso and serve immediately. Repeat for the remaining servings.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 541 |
| Total Fat | 37 g |
| Saturated Fat | 22 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 7 g |
| Cholesterol | 175 mg |
| Sodium | 207 mg |
| Serving Size | 1 of 9 servings |
| Calories | 541 |
| Total Fat | 37 g |
| Saturated Fat | 22 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 7 g |
| Cholesterol | 175 mg |
| Sodium | 207 mg |
Reviews
I can’t wait to make it looks delicious
QUESTION~~~I have a coffee flavored tequila. Could I use that instead of the bourbon??
This looks so good can’t wait to try it!
Yum!
glad you rated her over the name of the recipe and not how it tasted NOT!! going to give her all five stars 😛
Firstly, this is NOT Affogato. So on Sunday I made this and then I made a real Adffogato as well as a real Tiramisu. I am Italian & I wanted to scream when I saw this. In Trisha’s recipe the filling is heavy! Regular cream cheese is too dense and her filling is too sweet and heavy. It is NOT made correctly.The bourbon is also too heavy and Tiramisu is supposed to be light, creamy and made with mascarpone. In Trisha’s the Tiramisu deteriorated in the coffee and ruined the Affogato!! You are supposed to be able to drink it once the gelato or ice cream melts!!!! It doesn’t taste very good with soggy cake in the bottom and you definitely will not want to drink it! No offense to her but ladyfingers are delicate and all you could taste was thick cream cheese and sugar. Better to skip this and go with Giada, Mario or Valerie Bertinelli for the real deal whether it be the Affogato OR the Tiramisu. I’m not trying to ruin your Southern Strawberry Shortcake, so please don’t ruin my beloved Tiramisu and Affogato!
sounds interesting, but does she really mean a cup of espresso = 8 oz? That seems like a lot of hot espresso to pour over your cake — 3 cups (24oz) over 9 servings is almost 3 oz each. That would seem to make this awfully soggy?