Tiramisu Squares

The PTA at my children's elementary school has a hospitality committee that coordinates luncheons for the teachers and staff about once a month. They are usually thematic: soup and salads, flavors of Mexico, baked potatoes, etc. This month, the theme was Italian. I signed up to bring a couple of savory items and a dessert. Many times at home, when we have an Italian themed party, I like to serve a classic tiramisu. I make individual servings in some of my mother's antique crystal goblets rather than a large trifle to be scooped and served.

However, for a take-it-to-school luncheon, that wasn't really going to work. It needed to be something easily divisible, easily transported, but ultimately delicious. I thought of a number of other choices - brownies? blondies? pecan squares? They are all great, but my mind kept returning to tiramisu.

I mean, why wouldn't it? Tiramisu (literally meaning 'to lift me up' or 'to pick me up' and metaphorically meaning to make me happy) is made of ladyfingers dipped in espresso, layered with a marscapone custard that is flavored with Marsala, and cocoa. It totally fits both meanings - with a heaping scoop of dee-lish on top.

So, yes, this had to be changed up to suit this Italian luncheon. Taking a few liberties with the original recipe for tiramisu by subbing cream cheese and sweetened condensed milk for the marscapone and custard, and replacing marsala with Kahlua,  here's the recipe: 

Tiramisu Squares

Ladyfinger Crust:

• 2 C of crumbs of Biscotti Savoiardi ladyfingers (16 cookies) (I used Alessi brand which can be found in the international foods aisle or specialty Italian section of the grocery store (see note below)) 

• 2 Tbsp of sugar

• 1/2 C butter, melted

Filling Layer: 

• 2 (8 oz) pkg. cream cheese, softened (reduced fat/neufchatel will work as well)

• 1 (14 oz) can sweetened condensed milk

• 1 Tbsp instant espresso powder(find near the instant coffee)

• 1 Tbsp vanilla extract

• 2 eggs

• 1 C chocolate chips (preferably semi-sweet or dark chocolate)

Topping Layer:

• 4 oz cream cheese, softened

• 3/4 C heavy whipping cream

• 1 Tbsp Kahlua liqueur (optional)

• 1 Tbsp sugar

• Ground chocolate or cocoa powder for garnish, optional

• For crust: Preheat oven to 350F. Lightly grease a 9x13 in cake pan (I used pyrex). In a medium bowl, stir together the cookie crumbs, sugar and melted butter until the crumbs have been evenly moistened. Dump this mixture into the pan and then, using slightly dampened hands, press firmly and evenly to create a level crust that fills the bottom of the pan.  Bake for about 10 minutes until crust is set and lightly golden. Remove pan from oven and let crust cool completely before adding the filling.

• For filling: While crust cools, in the bowl of a stand mixer (or medium sized bowl if using a hand mixer)  beat the two packages of cream cheese until smooth. Add in the condensed milk and beat until well-blended. Then, beat in the coffee powder, vanilla, and eggs.

• Stir the chocolate chips into the filling mixture and pour over the baked biscotti crust. Bake at 350F until the edges are set (the center will be mostly set, but not completely) As all ovens cook differently keep an eye on this but it should take about 25-35 minutes. Cool at room temp for 30 minutes and then pop into the fridge for at least another 30 minutes to cool completely.

• Once the baked cheesecake is cooled, prepare the topping. In a small bowl (or in the bowl of a stand mixer using the whisk attachment) beat the whipping cream, sugar and Kahlua(if using), until soft peaks form. Then, beat in the 4 oz of cream cheese until the topping is fluffy. 

• Spread the topping over the cooled cheesecake and sift the powdered chocolate or cocoa over the top. Refrigerate until thoroughly cooled and then cut into squares. Store covered in the fridge until ready to serve.

Note: Try to find the biscotti ladyfingers (Follow link to see package: this) rather than the soft spongy ladyfingers that can sometimes be found in the refrigerated bakery section of the store. If you can only find the spongy ones, then you will need to toast them in the oven until crisp so that they can be broken into crumbs - then proceed as detailed above.)
These turned out better than I imagined and as I didn't receive my foil pan back with any leftovers, I'm assuming they were well received at the luncheon as well. They are a good mix of not-so-sweet cream cheese and chocolate mixed with the tooth-hurting sweetness of the condensed milk. A sort of sharp-sweet, chocolately-coffee delight that fits the bill when you need a "pick me up."

Happy Cooking!

sld

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