"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Olive Garden Tiramisu Recipe

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This recipe for Olive Garden Tiramisu, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 sponge cake (10- to 12-inch diameter, about 3 inches 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 or powdered sugar
Unsweetened cocoa powder

Directions:
Directions:
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 maycollapse 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.
Yields 6 servings.

 

 

 

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