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Measurements
Olive Garden Tiramisu Dessert

     * 1 Sponge cake -- (10 to 12 inch about 3" tall
     * 3 ounces Strong black coffee -- or instant espresso
     * 3 ounces Brandy or rum
     * 1 1/2 pounds Cream cheese or mascarpone -- room temperature
     * 1 1/2 cups Superfine/powdered sugar
     * Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each
about 1 1/2 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 mixture. Sprinkle top liberally
with sifted cocoa. Refrigerate cake for at least 2 hours
before cutting and serving


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