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Maple Tiramisu


  • 16 ladyfingers
  • 2/3 cup strong brewed coffee, room temperature (or use a good quality instant coffee -strong)
  • 1/3 cup maple syrup
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup maple syrup
  • 2 cups whipped cream
  • 1 tablespoon unsweetened cocoa powder, for dustingMaple Pastry Cream
  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  1. Split ladyfingers lengthwise and use them to line the bottom and sides of an 8×8 inch dish.
  2. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
  3. In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth.
  4. Fold in whipped topping.
  5. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
  6. Dust with sifted cocoa just before serving or top with a sprig of mint and a fresh strawberry/raspberry.
  7. Please note: In my demonstration, I used the following pastry cream recipe as a filling (instead of the recipe above…although it’s very nice also). I added 1 block of cream cheese, sweetened with ¼ cup of maple syrup to the chilled pastry cream to give it a little tartness.
    I also layered my tiramisu….fingers, then pastry cream, fingers, pastry cream, and a little whipped cream on top.
  8. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  9. In a medium bowl, whisk together the egg yolks and egg.
  10. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.
  11. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.
  12. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
  13. When the mixture comes to a boil and thickens, remove from the heat.
  14. Stir in the butter and vanilla, mixing until the butter is completely blended in.
  15. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.