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Muscadine Tiramisu

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(Recipe ID: 278)

Serves 8 to 10

Preparation time: 30 minutes; Cook time: 15 minutes

Source: Chef Joseph Lowery

This recipe is a long way from the original Italian "pick me up."  The pastuerized eggs and light cream cheese makes it a little lighter and the Muscadine wine gives it a distinctly regional southeastern American character.


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  • 1/2 cup Pasteurized eggs
  • 1 cup Sugar
  • 3/4 cup Muscadine wine
  • 16 ounces Light cream cheese, softened
  • 1/2 cup Strong coffee, cooled
  • 1 Pound cake, cut into finger sized pieces
  • Sweetened whipped cream and grated semi-sweet chocolate to top *


  1. Combine eggs, and sugar in the top of a double boiler and place over boiling water.
  2. Whisk the mixture briskly for a few seconds, and pour in the Muscadine in a thin stream.
  3. Continue whisking until mixture thickens.
  4. Remove from heat and place in a bowl of ice water to cool.
  5. Combine the coffee liquor and coffee in a wide bowl.
  6. Dip each cake finger sideways in the coffee mixture and soak each 1/2 the thickness of the entire length.
  7. Line a serving bowl or individual serving glasses with the coffee-soaked cake fingers and set aside.
  8. Place the cooled custard mixutre into the bowl of an electric mixer and whip in the cream cheese a small bit at a time.
  9. Pour custard into cake-lined serving bowl or glasses.
  10. Chill in refrigerator for 2 to 3 hours.
  11. When ready to serve, top with sweetened whipped cream and garnish with a little grated chocolate.

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