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Olive Garden's Tiramisu Dessert
Serving Size: 6

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 sponge cake - (10" to 12" dia, abt 3"
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 or 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.

This recipe yields 6 servings.

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