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.