Recipe type: Dessert
Cuisine: Italian
  • 1 sponge cake -- 10 to 12"
  • 3 ounces coffee -- brewed, strong
  • 3 ounces instant espresso powder
  • 3 ounces brandy or rum
  • 1½ pounds cream cheese or mascarpone -- room temp
  • 1½ cups powdered sugar
  • unsweetened cocoa powder
  1. Cut sponge cake across middle forming two layers, each about 1½ inches high
  2. Blend coffee and brandy.
  3. Sprinkle enough of mixture over bottom half of cake to flavor it strongly
  4. Don't moisten cake too much or it may collapse on serving.
  5. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
  6. Test sweetness during beating, adding more sugar if needed.
  7. Spread cut surface of bottom layer with half of the cheese mixture.
  8. Replace second layer and top this with remaining cheese mixture.
  9. Sprinkle top liberally with sifted cocoa.
  10. Refrigerate cake for at least 2 hours before cutting and serving.
Tiramisu was last modified: April 8th, 2014 by Chef