Makes 12 – 18 servings
1 Store bought or homemade pound cake, cut into 1-inch pieces
1 cup hot espresso or strongly brewed coffee
¼ cup sugar
½ teaspoon vanilla extract
6 egg yolks
¾ cup sugar
1 tablespoon water
1 cup pareve whipping cream
1 teaspoon vanilla extract
1 ¾ cups Tofutti cream cheese
3 tablespoons dark rum
2 teaspoons ground cinnamon
¼ cup shaved chocolate
12 – 18 shot glasses or small glass demitasse cups
Make the espresso syrup: In a small bowl, combine the espresso and sugar, stirring until the sugar is dissolved. Stir in the vanilla and set the syrup aside.
Make the tiramisu cream: In a medium bowl over low heat, whisk together the egg yolks, sugar, and water. Whisk constantly until mixture thickens and is hot, about 7 minutes. Immediately scrape mixture into a cold bowl. Cover and cool in refrigerator for 15 minutes.
In an electric mixer, beat whipping cream until soft peaks form. Add in vanilla extract until blended. Spoon into a bowl and set aside.
Using the same bowl of an electric mixer (use the paddle attachment now), beat cream cheese until creamy. Gradually beat in cooled egg yolk mixture and rum and mix until blended. Fold in whipped cream.
Assemble parfaits: Place one piece of poundcake in the bottom of each shot glass. Brush generously with espresso syrup. Top with a layer of cream. Sprinkle with cinnamon and shaved chocolate. Repeat with a second layer of poundcake, brush with syrup and top with cream, cinnamon and chocolate.