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Tiramisu Dessert
By : Rehana KhambatyCategory : International cuisine, Italian
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- 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.
Ingredients:
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
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
RECIPES BY REHANA KHAMBATY
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