Skip to content
Tiramisu
- 1 sponge cake — 10 to 12″
- 3 ounces coffee — brewed (strong)
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone — room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
- Cut sponge cake across middle 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 may collapse on serving.
- Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
- Test 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.