TIRAMISU WITH TOASTED ALMONDS PARFAIT
List of Ingredients
- 1/2 CUP COFFEE LIQUEUR
- 1/2 CUP WATER
- 1/4 CUP DARK CORN SYRUP
- 2 TABLESPOONS INSTANT ESPRESSO POWDER OR COFFEE POWDER
- 2 TABLESPOONS + 3/4 CUPS POWDERED SUGAR
- 8 OUNCE PACKAGE SOFTENED CREAM CHEESE
- 1 1/2 CUPS CHILLED WHIPPING CREAM
- 12 OUNCE POUND CAKE, CUT CROSSWISE INTO 12 SLICES
- UNSWEETENED COCOA POWDER
- 1/2 CUP SLICED TOASTED ALMONDS
Instructions
- COMBINE 1/2 CUP COFFEE LIQUEUR, 1/2 CUP WATER, 1/4 CUP DARK CORN SYRUP, 2 TABLESPOONS ESPRESSO POWDER AND 2 TABLESLPOONS POWDERED SUGAR IN A BOWL MIXING WELL WITH A WIRE WISK.
- COMBINE 5 TABLESPOONS ESPRESSO SYRUP, 1/2 CUP POWDERED SUGAR AND CREAM CHEESE IN A MIXER BOWL. BEAT UNTIL SMOOTH AND FLUFFY.
- BEAT 1 1/2 CUPS CHILLED WHIPPING CREAM AND REMAINING 1/4 CUP POWDERED SUGAR IN ANOTHER BOWL UNTIL STIFF PEAKS FORM.
- FOLD WHIPPED CREAM INTO THE CREAM CHEESE MIXTURE.
- PLACE 1 CAKE SLICE IN BOTTOM OF EACH PARFAIT GLASSES OR WINE GOBLELTS, ( 6) TEARING AND PRESSING POUND CAKE TO FIT.
- DRIZZLE 1 TABLESPOON ESPRESSO SYRUP OVER EACH. SPREAD 1/3 CUP CREAM CHEESE FILLING OVER EACH GLASS. REPEAT LAYERING WITH REMAINING POUND CAKE SLICES, ESPRESSO SYRUP AND CREAM CHEESE FILLING.
- SIFT UNSWEETENED COCOA POWDER GENEROUSLY OVER PARFAITS.
- COVER PARFAITS AND REFRIGERATE AT LEAST 6 HOURS OR OVERNIGHT.
- JUST BEFORE SERVING, SPRINKLE TOPS WITH TOASTED SLICED ALMONDS.
- 6 SERVINGS
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