Shortcut tiramisu
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
DOTTIE CROSS
~------------------------TMPJ72B------------------------------------------- 1 pk Butter golden cake mix
6 lg Egg yolks
½ c Sugar + 3 tbls
⅔ c Dry Marsala
16 oz Cream cheese; room temp
½ c Sour cream
1 c Whipping cream; chilled
½ c Water
2½ ts Instant espresso powder 2 tb Coffee liqueur
½ c Semisweet chocolate; grated A cross between cheesecake and trifle, this Italian dessert is ideal for a crowd because it serves a lot of people, it is completed a day ahead...and everyone loves it.
Preheat oven to 350~. Butter and flour 9" diameter cake pan with 1-½" high sides. Prepare cake mix according to package directions. Pour half of batter (about 3 cups) into prepared pan; bake remaining batter as cupcakes.
Bake until tester inserted into center of cake comes out clean, about 20 minutes. Transfer to rack and cool 10 minutes. Invert cake onto rack & cook completely. Whisk yolks and ½ cup sugar in top of double boiler.
Gradually whisk in Marsala. Whisk over boiling water until mixture triples in volume and thermometer registers 160~, about 4 minutes. Remove top of double boiler from over water. Cool Marsala mixture to room temperature, whisking occasionally. Using electric mixer, beat cream cheese and sour cream in large bowl until fluffy. Gradually beat in Marsala mixture. Using electric mixer with clean dry beaters, beat cream and 2 tbls sugar in medium bowl until stiff peaks form. Gently fold whipped cream into cheese mixture in 2 additions. Stir water, espresso powder, coffee liqueur and remaining 1 tbls sugar in small bowl until espresso and sugar dissolve.
Using serrated knife, cut cake in half horizontally. Brush cut side of 1 half with ¼ of espresso mixture. Place espresso side down in 9" diameter glass souffle dish. Brush top of cake in dish with ¼ of espresso mixture.
Spread cheese mixture over cake. Brush cut side of remaining cake piece with ¼ of espresso mixture. Place espresso side down atop cheese.
mixture. Brush top of cake with remaining espresso mixture. Sprinkle chocolate over cake. Cover and refrigerate overnight.
MM: Patti - VDRJ67A.
Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 14:18:20 -0500 From: LD Goss <ldgoss@...>