3 (140 grams) boxes Lola Pureza's Peanut Browas
3 cups brewed coffee, cooled
2 (8-ounce) boxes cream cheese
5 eggs, separated
4 ounces sugar, plus 2 tablespoons or more, for the coffee
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish
2 shots rum (optional)
Pinch of salt
First prepare the about 3 cups of coffee. Pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.
Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the cream cheese in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the cream cheese to the sugar-egg mixture and continue to mix well.
In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency. Fold into the cream cheese mixture. Stir in the rum, if using.
Dip Lola Pureza’s Peanut Browas in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness
Once the first layer of cookies has been laid out, spread a layer of the cream cheese and egg mixture on top, and dust with 1 tablespoon cocoa powder.
Now, again, prepare another layer of coffee-dipped Lola Pureza’s Peanut Browas, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
Cover the tray with plastic wrap and place in freezer for about 3 hours so the flavors can marry and the tiramisu can settle.
Note: Since you are working with raw eggs, try to use the freshest product you can find.
Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!
We suggest caution to everyone trying the recipe. Make sure to get eggs from reputable suppliers and try to avoid contact between the egg yolk and whites with the shell.
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