Tiramisu - 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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