• This recipe can be prepared using store-bought lady finger cookies, or with my sponge cake recipe. The sponge cake will be softer in texture and require less syrup.

For the Sponge Cake:

• Preheat the oven to 350F and line a jelly roll pan with parchment paper; do not grease the sides. Prepare the sponge cake batter: place the eggs and sugar into a stand mixer bowl. Whisk on high speed for 7 to 8 minutes until the eggs are thick, fluffy and pale in color. Add the vanilla and mix again for 30 seconds. Combine the flour and baking powder in a separate bowl. Sift the flour into the eggs in small batches, folding gently but thoroughly after each addition.
• Spread the sponge cake batter onto the prepared pan, spreading evenly to the edges. Bake in the preheated oven for 18 to 20 minutes, until the top is a golden brown color. Remove the cake from the oven and allow it cool completely in the pan.

For the Custard:

• Meanwhile, prepare the custard. Pour the milk into a medium-size saucepan and whisk in the flour. Cook the milk over medium heat until steaming hot but not boiling. In a separate bowl, combine the egg yolks and sugar. Mix together the cornstarch and water to create a slurry, then add to the egg yolks. Whisk the egg, sugar and cornstarch mixture for 3 to 4 minutes, until the mixture is thick and pale. (see more tips above in my post)
• Slowly temper the hot milk into the egg yolks, whisking well after each addition. Once all the milk has been added, pour the mixture into the saucepan. Cook the custard over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes, until the custard thickens and holds its shape. Remove the custard from heat and add the vanilla, butter and cream cheese. Let the butter and cheese soften for a few minutes, then whisk for a few minutes until the custard is smooth and lump free. Cover the custard with a lid and let cool completely before using.
• Once the custard has cooled, pour the chilled heavy cream into a mixing bowl. Whisk on medium-high speed for 3 to 4 minutes, until stiff peaks form. Add the cooled custard and whisk again for 30 seconds, just until the custard is incorporated. Do not overmix!

Assembling the Tiramisu:

• Invert the cooled sponge cake and remove the parchment paper. Using a sharp knife, cut the cooled sponge cake into 1 1/2-inch squares in the pan. Combine teh coffee and Kahlua coffee liqueur in a measuring cup, then slowly pour the coffee over the sponge cake, evenly soaking all the pieces.
• To assemble the dessert, either spoon or pipe a bit of the custard filling into the bottom of your parfait cups. Top with several pieces of cake, pressing the cake into the custard. Repeat the process, layering the custard with the soaked sponge cake pieces and finishing the dessert cups with custard filling on top. Garnish the top with a dusting of cocoa powder and a chocolate espresso bean. The dessert can be enjoyed immediately, or refrigerated for up to 3 days.