Email to Linda T      

Recipe Categories: Auntiemom13's HOME PAGEAPPETIZERS BarCookies BEVERAGES BREAD BREAKFAST CAKES-and-PIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS Energy ETHNIC FRUIT HOMEMADE-MIXES JAMS-and-JELLIES MAINDISHES MARINADES MEATS MICROWAVE-RECIPES PASTA POULTRY RICE SaladDressings SALADS-and-DRESSINGS SALSA SANDWICHES SAUCES SMOOTHIES SNACKS SOUPS-and-STEWS VEGETABLES

Olive Garden Tiramisu Dessert




Source of Recipe


Mytyl


Recipe Introduction


She used to work there and brought this home to us.


List of Ingredients





1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1−1/2 pounds Cream cheese or mascarpone, room temperature
1−1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder


Recipe




Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.

Beat room−temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and preadable.

Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture.

Replace second layer and top this with remaining cheese mixture.

Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.