Tiramisu - Olive Garden Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: 10-12" Sponge Cake 3" Tall,
3 ounce: Strong Black Coffee Or:,
Prepared Instant Espresso,
3 ounce: Brandy, Rum Or Your Favorite Liqueur
1 1/2 lbs: Cream Cheese Or: Mascarpone*,
1 1/2 cup: Superfine Or Powdered Sugar,
Cocoa Powder, Unsweetened
Directions:
* Cream cheese or mascarpone should be at room temperature.
Mascarpone is available at some Italian specialty food stores and
some gourmet food stores.
~------------------------------------------------------
~----------------- 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 dont 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.
Source from luhu.jp
Mascarpone is available at some Italian specialty food stores and
some gourmet food stores.
~------------------------------------------------------
~----------------- 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 dont 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.
Source from luhu.jp