Name: Texas Port Tiramisu
Ingredients: 2 cup espresso; 1 bottle Messina Hof Papa Paulo Texas Port; 2 1/2 cup sugar, divided; 9 egg yolks; 1/4 pound cream cheese, softened; 1 vanilla bean, split lengthwise; 1 1/2 pound mascarphone cheese; 1 pint heavy whipping cream; 90 lady fingers*; 3 cup shaved semisweet chocolate

Texas Port Tiramisu

By: Green Beans and Guacamole cookbook, courtesy of Ibiza Food & Wine Bar

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By: Green Beans and Guacamole cookbook, courtesy of Ibiza Food & Wine Bar

There is nothing as elegant and delicious as a great tiramisu recipe. Decadent and smooth, this dessert is made with finest ingredients. Fresh vanilla bean and espresso give it it's rich flavor that will keep you eating bite after bite. Treat yourself to something luxurious tonight and try Texas Port Tiramisu.

Notes

*The number of ladyfingers needed for this recipe may need to be adjusted, if the ones you are using are much different in size from the ladyfingers used in this recipe which measure 3 ½ inches long by ¾ inch wide.

Ingredients

2 cups espresso
1 bottle Messina Hof Papa Paulo Texas Port
2 1/2 cups sugar, divided
9 egg yolks
1/4 pound cream cheese, softened
1 vanilla bean, split lengthwise
1 1/2 pound mascarphone cheese
1 pint heavy whipping cream
90 lady fingers*
3 cups shaved semisweet chocolate

Instructions

In a large bowl, combine the espresso, wine and 1 cup of sugar; set aside.
In a large mixing bowl, whip egg yolks and remaining sugar until light and creamy. Add cream cheese and whip until smooth.
Scrape pulp from vanilla bean; add to cream cheese mixture. Fold in mascarpone cheese. Whip cream until stiff peaks form; fold into mascarpone mixture.
Soak ladyfingers, a few at a time, in espresso mixture. Place in a single layer in a 10-inch square pan.
Top with a layer of mascarpone mixture and then shaved chocolate. Repeat until pan is filled to the top. Refrigerate for 2 hours before serving.