Strawberry and Caramel Tiramisu Recipe

                                                Strawberry and Caramel Tiramisu


6 egg yolks
1 cup white sugar
1 (8oz) cream cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
Cofffee Dip:
1/2 cup hot water
2 tablespoon instant cofee
1 tablespoon rum
250g bittersweet chocolate
250g fresh strawberries
Caramel Sauce:
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Cooking Procedure:
*Combine egg yolks and sugar in the top of a double boiler, over boiling water. *Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
*Add cream cheeseto whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
*Split the lady fingers in half, and line the bottom and sides of a large glass bowl. *Brush with coffee dip. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with more strawberries and chocolate curls. Drizzle the caramel sauce. Refrigerate several hours or overnight.
*To make the coffee dip, mix all ingredients together.
*To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
*To make caramel sauce: In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color.
*Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

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