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OLIVE GARDEN'S TIRAMISU
1 (10-inch) sponge cake
3 oz. strong black coffee or espresso
1 1/2 lb. cream cheese or mascarpone
(at room temperature)
1 1/2 C. superfine or confectioners' sugar
3 oz. brandy, rum or your favorite liqueur
Unsweetened cocoa powder
Cut across the middle of the sponge cake to form two disks, about 1
to 1 1/2 inches 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 of
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.
