In love with tiramisu, and not a big fan of mascarpone cheese? This could be just a recipe you’ve been searching for.
Sprinkle the gelatin into 1/3 cup cold water, set aside and leave it to bloom. Heat the butter over low, until it melts. Pour in the heavy cream with 1/2 cup milk and vanilla extract. Just before it boils, mix in the gelatin. Stir well, and remove from heat.
In a medium bowl, combine the egg yolks with cream cheese and mix well with electric mixer on low speed. Now pour in the warm cream mixture and continue to mix on medium setting for approximately 5 minutes. Set aside to cool.
Heat the sugar with 1 tbs water over low, until the sugar melts and it starts to form bubbles. Meanwhile whip the egg whites with an electric mixer till stiff, and pour in the hot sugar. Continue to mix for 5-7 minutes on high speed. Now combine the 2 mixtures, and mix until smooth. Set in a fridge for about 30 minutes.
Meanwhile mix the espresso with rum and 4 tbs milk. Cut the lady fingers into 2 pieces, and dip each piece into the coffee mixture for 3-4 seconds and arrange them into tiramisu glasses, you have prepared earlier. Pour the cream mixture over, and continue with another layer of lady fingers. Continue until it reaches the top of the glass. Refrigerate for 3-4 hours, and before serving, dust with cocoa and sprinkle with grated chocolate.