"Dave Smith" > wrote in message
...
> Dee Randall wrote:
>
>> I am going to make a tiramasu recipe that calls for
>> 1 cup low-fat ricotta cheese
>>
>> 3/4 cup light cream cheese
>>
>> I'd like to use something other than the brand of "Philadelphia Cream
>> Cheese." Has anyone experienced using a substitute brand. Are there any
>> other common brands of cream cheese readily available?
>>
>
> Cream Cheese in Tiramisu?????
>
> No way. It is supposed to be made with Marscapone. Creamed Cheese is a
> cheap imitation.
>
Dave, I'd love to find some marscapone. But I have never ever seen any. My
husband was in North Haven (New Haven area) & bought some Lady Fingers. I
find all sorts of Stella d'Oro products, but NO Lady Fingers.

Here is the recipe I'm working from. It's from Sarah Moulton (Gourmet
Magazine) recipe on line from her show, "Sarah's Secrets."

Rum and Ricotta Tiramisu

Recipe courtesy Sally James, Fresh and Healthy, Ten Speed Press, 2001

Show: Sara's Secrets Episode: Fresh and Healthy


Prep Time: 20 minutes Inactive Prep Time: 8 hours

Yield: 8 servings





1 cup low-fat ricotta cheese

3/4 cup light cream cheese

1 tablespoon rum or cognac

1/4 cup superfine sugar

1 1/2 cups very strong espresso or good quality coffee, cooled
(She said to make it 3 times as strong as usual)

16 ladyfingers - she said buy Italian brand

2 tablespoons unsweetened cocoa, for dusting



Beat the cheeses, rum and sugar with electric beaters until light and
creamy, set aside.



Pour the coffee into a large shallow dish. Quickly dip 1 side of half the
ladyfingers into the coffee and lay closely together with the dipped side
down over the base of a large flat-based serving dish or large cafe au lait
cups.



Spread half of the cheese mixture evenly over the ladyfingers.



Dust with half the cocoa then repeat layers with coffee-dipped biscuits and
cheese.



Cover with plastic wrap and refrigerate for at least 6 hours or overnight.



Dust with remaining cocoa just before serving.

Dee