When Norm and I experienced a tasting menu at Fournos (now closed) in Sedona, AZ, the dessert was Tiramisu. We went to experience Chef Ivan Flowers creations and had no idea his wife, Tracy Phillips, made such fantastic desserts. She tweaked and changed the Tiramisu so it was one of the best we’ve tasted (and we’ve tasted a lot). We convinced Tracy to share her recipe.
Tiramisu
Serves 10
Ingredients
2 Pounds Cream Cheese
5 Packs Lady Fingers
4 Tablespoons Italian Instant Coffee
2 Belgian Dark Chocolate Bars (10 Ounces Each) Chopped Fine
3 Cups Heavy Cream
2 Cups Water
1 Cup and a third sugar
4 Teaspoons Vanilla
1/2 Cup Rum
1/2 Cup Khalua
Method
Combine 1 cup water with 2/3 cup sugar on low heat till dissolved.
Heat 1 cup water to the boil then add coffee till dissolved.
Combine all in one bowl the sugar, water and coffee mixture.
Add 1/2 cup rum to the liquid.
Take cold cream with 2/3 cup sugar and beat in a mixture to soft peaks.
Now add softened cream cheese slowly till mixture thickens.
Add vanilla and Khalua and beat till mixture becomes fluffy.
Dip lady fingers into coffee sugar mixture and create a full layer in large baking pan.
Cover lady fingers with whipped cream.
Place half of the chopped fine chocolate on top.
Do another layer of dipped lady fingers, then whipped cream, then chocolate.
Cover pan with plastic and refrigerate for 8 hours.
It’s now ready to serve and you’ll love it.
Thank you to Ivan and Tracy for having us as their guests. It was a night that will hold many fine memories. It was wonderful for us to meet up with Ivan again and a delight to meet and share a dinner with Tracy. I like to say Fournos is fine dining in a casual atmosphere.
