Cream cheese tiramisu without raw egg and without mascarpone

Ingredients for 1 servings:

• 200 ml sweet cream
• 200 g cream cheese
• 1 cup sour cream
• 1 bag(s) of gelatine (instant gelatine), cold soluble
• 1 bag of vanilla sugar, or better a piece of vanilla pod, ground
• 4 cups espresso
• 1 cup of Amaretto (espresso cup), or if you like, coffee liqueur
• 1 cup sugar
• 400 g ladyfingers
• 1 tbsp cocoa powder, (baking cocoa)

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

very quick, very easy and very tasty and refreshing, because not so fatty

First, boil the espressos so they can cool a little. Put the cream in a large mixing bowl and slowly stir in the sachet of instant gelatine using a hand mixer. Don’t beat it too quickly, just slowly; it needs to dissolve. Don’t add ANY sugar now, otherwise it won’t work. Now add the sour cream and cream cheese and beat vigorously. Slowly add the sugar, just enough until it’s as sweet as you like. Beat the whole thing well and for a long time (at top speed) so that the mixture is nice and fluffy. Now pour the espressos, just half the amount to start with, into a long, shallow bowl and season well with Amaretto. I add a little more sugar here so it doesn’t become too bitter and because I always use little sugar in the cream. Place the following into a square dish (about the size of an A4 notebook and a hand’s breadth high): First dip the biscuits into the coffee and amaretto mixture and then cover the bottom of the dish with them, pressing them down tightly, a little if necessary. Then add 2/3 of the cream mixture to this layer and then the dipped biscuits on top, then smooth out the rest of the cream. Put the cocoa powder into a small tea strainer and generously dust the cream with it using a teaspoon. Cover and refrigerate for a few hours. Tastiest if left to stand overnight. You can add quite a bit of seasoning to both the cream and the coffee mixture, as a lot of the flavour and sweetness is lost when chilled, so go ahead and use a very strong espresso.