Tiramisu, the classic coffee-flavored creamy dessert, is usually made with a mixture of eggs, sugar, and mascarpone cheese and cocoa. My version has a graham chocolate crust, a white chocolate cream cheese filling, a layer of coffee-Kahlúa soaked lady fingers, and is topped off with an espresso whipped cream. I know it sounds complicated, but I promise you that this Kahlúa White Chocolate Tiramisu is just a simple dessert with a decadent presentation.
It all starts with a crust made from chocolate graham crackers, a little sugar, melted butter and an egg white that’s pressed into a spring form pan and baked for just eight minutes.
On top of that is a filling made with a base of cream cheese and a package of white chocolate instant pudding. The lady fingers are split and then quickly dipped or brushed with a mixture of cool brewed coffee and Kahlúa. I decided to line the springform pan to make the outer crust and then put another layer of lady fingers inside the filling.
Let the cake chill for about an hour before finishing it with the espresso whipped cream. I also dusted the top with a little unsweetened cocoa powder and garnished with chocolate dipped espresso beans (found at the Fresh Market).
Tip: If you don’t have a springform pan, this recipe can be made in a 9×13 baking dish instead with out lining the sides. Instead place all of the lady fingers between the white chocolate pudding layers.
Kahlúa White Chocolate Tiramisu
Servings: 8 -10
- 1 3 ⁄4 cups firmly packed chocolate graham cracker crumbs
- 1 ⁄4 cup butter melted
- 3 tablespoons sugar
- 1 large egg white lightly beaten
- 1 3.3-ounce box white chocolate instant pudding mix
- 1 1 ⁄4 cups half and half or heavy whipping cream
- 1 8-ounce package cream cheese
- 1 ⁄4 cup confectioners’ sugar
- 1 cup brewed coffee
- 1/2 cup Kahlúa coffee liqueur
- 2 3- ounce packages lady fingers
- 1 cup heavy whipping cream
- 1-1/2 tablespoons instant espresso powder
- 1/2 cup confectioners’ sugar
- Garnish: grated semisweet chocolate chocolate dipped espresso beans
Preheat oven to 350 degrees. Add graham cracker crumbs, melted butter, sugar and egg white to a small bowl and combine with a fork. Lightly spay bottom of two 7-inch spring form pans with cooking spray. Press crumb mixture into bottom and bake for 8 minutes; set aside to cool. (May bake in a 9x13 baking dish instead. If you use the spring form pans, save one crust for a later use.)
Beat together 1/4 cup half and half (or heavy cream) and cream cheese until well combined. Add white chocolate pudding mix, confectioners sugar, and remaining half and half and mix until smooth; set aside.
Add cool brewed coffee and Kahlúa to a shallow dish, Gently slice lady fingers in half and quickly dip cut side into coffee mixture. Stand the cut ladyfingers upright to line the sides of the pan with the cut side facing inwards. You may need to spoon a little filling into the pan to hold them in place. Once the sides are covered, add more filling to fill pan half-way up. Next, place a layer of coffee-dipped lady fingers on top of filling in pan, then cover with remaining filling. Refrigerate for 1 hour. (If using a 9x13 dish, just add half the filling, layer with ALL the lady fingers, then the remaining filling.)
In a medium bowl, combine 1 cup heavy whipping cream and espresso powder. Beat at medium-high speed until soft peaks form. Add in confectioners’ sugar and beat until stiff peaks form. Spread on top of filling. If desired, sift top of dessert with unsweetened cocoa and garnish with chocolate-dipped espresso beans.
Recipe NotesRecipe adapted from Southern Lady Magazine