Chocolate Tiramisu from the AJC |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 (1lb) prepared pound cake cut into 1/2 slices |
1 1/2 cup(s) strong brewed coffee |
3 tablespoon(s) granulated sugar |
2 tablespoon(s) cocoa powder divided |
5 tablespoon(s) coffee liquor divided |
1 pound(s) neufchatel room temperature |
3 ounce(s) bittersweet chocolate melted |
6 tablespoon(s) powdered sugar divided |
2 cup(s) heavy cream very cold |
cocoa powder for dusting |
Directions:
1. Line bottom of an 8-by-8-inch pan with one layer of pound cake slices, cutting, if necessary, to fit.
2. In a one-quart measuring cup, stir together the coffee, granulated sugar, 1 tablespoon cocoa and 4 tablespoons coffee liquor. When sugar is dissolved, pour half this mixture over pound cake slices. Reserve remainder.
3. In a large bowl, whisk together Neufchatel, chocolate, 3 tablespoons powdered sugar and remaining tablespoon coffee liquor. In another bowl, whip cream with remaining cocoa and remaining 3 tablespoons powdered sugar until cream forms stiff peaks. Fold half the whipped cream into the cream cheese mixture and spread evenly over pound cake in pan.
4. Make a second layer of pound cake slices and pour reserved coffee syrup over cake. Top soaked cake with remaining whipped cream. Put pan in refrigerator to chill at least 2 hours. Dust whipped cream with cocoa when ready to serve.
|
|