Prep 0 mins
Cook 0 mins
- 1 (8 inch) sponge cakes
- 3 ounces strong black coffee or to taste instant espresso, Prepared
- 3 ounces brandy or 3 ounces rum or 3 ounces other liqueur
- 1 1⁄2 lbs cream cheese or 1 1⁄2 lbs mascarpone, at room temperature (Mascarpone is available at some Italian specialty food stores and some gourmet food stores.)
- 1 1⁄2 cups extra finely granulated sugar or 1 1⁄2 cups powdered sugar
- to taste cocoa powder, Unsweetened
- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
- Blend the coffee or espresso and liqueur together.
- Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
- Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
- Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
- Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
- Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
- Refrigerate the cake for at least two hours before cutting and serving.
This did not taste like Olive Garden's tiramisu. The cream cheese is too heavy and the coffee flavor isn't the same as theirs. It wasn't horrible, but it wasn't what I was looking for. I won't make it again.
i just wanted to add my comments, you shouldnt post something on here if you havent tried the recipe regardless of how you think it *sounds* it brings down the rating of other peoples recipes that might actually be quite good and scare others away from trying it. so try before you give a rating!
Oh please......................................i could not get past easting the rum and cake! i did'nt even know I liked Rum....yummmmmmmmmmthank you thank you thank you