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Canyon Ranch Tiramisu
Makes 12 servings
*2 egg yolks
*1/4 cup sugar
*1 tbls. Marsala wine
*2 tbls. white chocolate chips
*1/2 vanilla bean, scraped
*1/2 tbls. gelatin
*1/3 cup Neufchatel cheese
*2 egg whites
*1 tbls. sugar
*1/3 cup heavy cream
*1/2 cup brewed coffee
*20 ladyfingers
*Dash cocoa powder
1In a double boiler, combine egg yolks, sugar, wine, white chocolate and vanilla bean. Mix well. Heat until thickened, about 8 to 10 minutes. Do not let simmer. Set aside to cool.
2Combine gelatin and 1 tablespoon water in a small saucepan and let sit for 5 minutes to soften gelatin. Heat over low, stirring, to dissolve. Cool and add to egg mixture.
3In a small bowl, whip Neufchatel cheese with an electric mixer and add to cooled egg mixture.
4In a medium bowl, whip egg whites with electric mixer until frothy. Increase speed and gradually add sugar. Whip until stiff peaks form. Set aside. In another small bowl, whip cream until soft peaks form. Do not over mix. Fold egg mixture into egg whites. Then gently fold in whipped cream.
5Lay half the ladyfingers on bottom of an 8 ½" x 4 ½" x 2 ½" loaf pan. Brush with coffee. Spread half of cream mixture over ladyfingers. Soak remaining ladyfingers in coffee and layer over cream mixture. Top with remaining cream mixture. Sprinkle with cocoa powder.
6Place in freezer for at least 2 hours or overnight to set. Cut into 12 slices.
  • Look for ladyfingers - a delicate sponge cake - made without hydrogenated vegetable oil.
  • EACH SERVING CONTAINS APPROXIMATELY: 145 calories, 18 gm. carbohydrate, 7 gm. fat, 114 mg. cholesterol, 4 gm. protein, 55 mg. sodium, trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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