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Olive Garden Tiramisu Dessert

 

124

Yield

6

servings

Prep

20

min

Cook

?

Ready

140

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 54565% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 337mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 17g
Vitamin A 31% Vitamin C 0%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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