Tiramisu à la Crème

Put chilled strong coffee in a squeeze bottle set aside. (You can also use a brush, or measuring cup if you don’t have a squeeze bottle.)

In a 13×9 casserole dish or a 2-quart baking dish, place half of the lady fingers upside down (the flat side showing on the top); no need to break them apart. There should be a total of 4 rows of lady fingers in the bottom of the casserole dish.

Using your mixer, add softened cream cheeses, and sugar together until blended. If your cream cheese isn’t room temperature, you’ll be dealing with lumps.

Add milk, vanilla, and crème fraîche to the mixer, scraping the sides down as needed. Mix on high for about 5 minutes or until mixture is thick and creamy.

Using your squeeze bottle or brush, apply half of the coffee to the layer of lady fingers. Make sure they have good covering of coffee, but be careful to not over-soak the lady fingers—you don’t want them to become soggy. Add half the cream mixture on top of the lady fingers and smooth with a spatula.

Repeat laying down the last batch of lady fingers and applying the remaining coffee, followed by the remaining ½ of the cream mixture for topping. Chill for at least 4–6 hours before serving.

Sprinkle cocoa powder on before serving and garnish if desired with chocolate curls.