Olive Garden Tiramisu Dessert
Yield
6 servingsPrep
20 minCook
?Ready
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
10-12 inch, about 3 inch tall |
* |
| 3 | ounces |
coffee
strong black, or instant expresso |
|
| 3 | ounces |
brandy
or rum |
|
| 1 ½ | pounds |
cream cheese
or mascarpone, room temperature |
|
| 1 ½ | cups |
powdered sugar
superfine |
|
| 1 | x |
cocoa powder
unsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
10-12 inch, about 3 inch tall |
* |
| 86.7 | ml/g |
coffee
strong black, or instant expresso |
|
| 86.7 | ml/g |
brandy
or rum |
|
| 680.4 | g |
cream cheese
or mascarpone, room temperature |
|
| 355 | ml |
powdered sugar
superfine |
|
| 1 | x |
cocoa powder
unsweetened |
*
|
Directions
Cut across middle of sponge cake forming two layers, each about 1½ 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 spreadable.
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 Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
