Tiramisu from the Olive Garden
Yield: 6 servings
1 10" Sponge Cake
3 oz strong black coffee or espresso
1 1/2 lb Cream Cheese Or Mascarpone (room temperature)
1 1/2 c Superfine Or Powdered Sugar
3 oz Brandy, Rum Or Your Favorite Liqueur
Cocoa Powder, Unsweetened
Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee
or espresso and liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't
saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and
beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
Spread the
bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the
cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the
remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese
completely with cocoa.
Refrigerate the cake for at least two hours before cutting and serving.
From: The Olive Garden Italian Restaurant.
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