Tel Aviv chef Eyal Shani’s ultracreamy (and teetotal) version of this classic Italian icebox cake replaces ladyfingers and mascarpone with supermarket staples like instant vanilla pudding and farmer cheese.
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3 cups heavy cream
1/4 cup sugar
Two 3.4-ounce envelopes instant vanilla pudding
1 3/4 cups whole milk
1/2 cup farmer cheese
1/2 cup ricotta
3/4 cup brewed espresso or strong coffee, cooled
1 tablespoon unsweetened cocoa powder, plus more for dusting
36 to 40 petit beurre cookies (12 ounces)
How to Make It
In a large bowl, using a hand mixer, beat the cream with the sugar at medium speed until soft peaks form.
In another large bowl, whisk the instant pudding with 1 1/2 cups of the milk, then immediately whisk in the farmer cheese and ricotta. Gently fold in the whipped cream until no streaks remain.
In a shallow bowl, whisk the espresso with the 1 tablespoon of cocoa powder and the remaining 1/4 cup of milk.
Dip one-third of the cookies in the espresso mixture and use them to line the bottom of a 9-inch-square baking pan, breaking the cookies to fit. Spread one-third of the pudding mixture evenly over the cookies. Repeat the layering 2 more times, ending with a layer of the pudding mixture. Generously dust the top with cocoa powder. Cover the tiramisu with plastic wrap and refrigerate overnight. Cut into 8 bars and serve.
The tiramisu can be refrigerated for up to 3 days.
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