Passover Tiramisu

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passover-tiramisu

The perfect Passover dessert is found with this Tiramisu. Ladyfingers are easy to make for Passover and serve as the foundation for this creamy sweet and delicious dessert.

  • Duration
  • Cook Time
  • Prep Time
  • 1 13x9" baking dish ServingsServings

Ingredients

Cream Cheese Mousse

  • 2 Cups Heavy Cream
  • 1 Tablespoon Gelatin
  • 1/4 Cup Warm Water
  • 1 1/4 cup Granulated Sugar
  • 1/4 Cup Water
  • 7 Egg Yolks
  • 2 1/2 Cups Temp Tee Whipped Cream Cheese
  • 2 Oranges, Zested

Chocolate Lady fingers

  • 5 Egg Whites
  • 1/2 Cup Granulated Sugar
  • 5 Egg Yolks
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Ground Almonds (Almond Flour)

Coffee Simple Syrup

  • 1 Cup of Water
  • 1 Cup of Granulated Sugar
  • 2 Tablespoons instant Coffee

Preparation

Cream Cheese Mousse

In an electric mixer with the whisk attachment whip the Heavy Cream at medium-high speed to a soft peak and set aside. Dissolve the Gelatin in a ¼ cup of warm water and set aside. In a shallow sauce pan combine the Granulated Sugar and Water and cook until it reaches a temperature of 250 Degrees F. While the Sugar is cooking, in the electric mixer with the whisk attachment start whipping the egg yolks on a low speed. Slowly pour the cooked sugar syrup into the egg yolks, when you have poured all of the sugar into the yolks, increase the speed of the mixer to medium. The egg yolks will be light and fluffy.  Pour the dissolved Gelatin into the warm yolk mixture and mix at a low speed. With a soft rubber spatula fold the yolk mixture into the whipped cream cheese a little at a time until totally combined. Fold in the whipped heavy cream a little at a time until totally combined.  Fold in orange zest.

Chocolate Lady Fingers Cake

Preheat the oven to 350 Degrees F. In an electric mixer at medium to high speed with the whisk attachment whip the egg whites and sugar to a stiff peak and then set aside. In another bowl, with the electric mixer and the whisk attachment at medium to high speed whip the egg yolks until light yellow and fluffy. With a soft rubber spatula fold the whipped whites and yolks together. Slowly sift in the cocoa powder and lightly fold it into the mixture. Slowly add the ground almonds and fold them into the mixture until totally combined. Spread batter on a parchment lined baking sheet into a thin rectangle and bake for 10 minutes until golden brown.

Coffee Simple Syrup

Combine all ingredients in a saucepan and bring to a boil. Simmer until sugar is totally dissolved.

Assembly
Cut the sheet of lady fingers into strips and quickly dip each strip into the coffee simple syrup. In a 13”9 inch baking dish lay strips on the bottom of the pan until the entire pan is covered with lady fingers. Pour in half of the cream cheese mousse and spread out over the lady fingers. Again quickly dip more strips of lady fingers into the coffee simple syrup and lay out on top of the cream cheese mousse. Pour the second half of the cream cheese mousse on top and refrigerate over night. Dust with cocoa powder to finish.