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Royal Hawaiian Tiramisu

Source of Recipe

Lazygourmet.com

1/2 cup cold strong coffee
1/2 cup coffee liqueur
8 oz cream cheese, softened
6.8 oz instant vanilla pudding mix
3 cups half-and-half
3 Tbs Amaretto liqueur
3 oz chopped semisweet chocolate
1 lb sponge cake (was Hawaiian bread)

Topping:
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup toasted almonds; sliced
1 oz chopped semisweet chocolate

Blend coffee with coffee liqueur. Set aside. Beat cream cheese until smooth. Slowly add half-and-half, amaretto, and pudding mix. Beat 1 minute until well blended. Set aside. Trim bread (cake) dome to make level. Slice remaining loaf into 3 equal layers.

Assemble:
Place the top slice into the bottom of a 9" springform pan. Brush 1/3 coffee mixture evenly over first layer. Top with 1/3 pudding mixture. Sprinkle 1 oz. chocolate over pudding. Make next layer with smallest bread slice and continue as before with second and third layer. Cover with plastic wrap and refrigerate 4 hours. Remove from pan before frosting with topping (below).

Topping:
Whip cream, powdered sugar and vanilla until fluffy. Spread over top and sides of cake. Garnish top with almonds and remaining chocolate.

Serves 12