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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Olive Garden Tiramisu Recipe

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This recipe for Olive Garden Tiramisu is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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