Bon Appetit magazine calls this "Our Favorite Tiramisu" (at least it was, as of March 1990). Although traditionalists might balk at the use of cream cheese (instead of Mascarpone) and pound cake (instead of lady fingers), I think the recipe deserves its name. Plus, have you seen the price of Mascarpone lately? Be warned that this recipe uses raw egg yolks.
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese - cut into pieces
1 3/4 cups chilled whipping cream
1 tablespoon coffee powder - diluted in 1 1/4
cup hot water
1 12 ounce prepared pound cake - cut in 1" strips
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Calories: 363 Calories From Fat: 49%
Protein: 5g Carbohydrate: 44g
Cholesterol: 137mg Sodium: 91mg