Oh. It's not a sneeze! It's a lovely dessert!
We had a going away luncheon for a gentleman at work. The company is returning him to his home country in Japan. However, he LOVES Italian food. We ordered the food from a local restaurant, which was really yummy. But the dessert was $40 for this size of a pan of Tiramisu. Since it's one of my favorites to make, I offered to make it. The only thing is, I don't use raw egg whites in this version. Raw egg whites gave me a stomach ache. I have made substitutions so I can eat it. Here is the recipe.
TIRAMISU
1 plain cake, cut into slices - I used angel food. You can use pound cake or bake a plain box cake.
(Ladyfingers are traditional for this recipe, if you can find them.)
1/4 cup strong black coffee
1 tablespoon orange flavoring or orange Curacao
1 teaspoon vanilla
1 package mascarpone cheese - you can use plain or the 'tiramisu' flavored one
(If you're in a pinch, substitute Neufchatel cream cheese. I don't recommend it, but I have.)
1 package whipped dessert topping from the freezer section
chocolate syrup
grated chocolate or cocoa powder for dusting the top of the finished dessert
Method:
Put coffee and flavorings into a shallow bowl.
Dip one side of the cake slices into the coffee mixture and lay coffee-side up in an 8" x 8" baking dish.
You will use all of the cake. You will not use all of the liquid. Throw the rest of the liquid away.
After all of the cake is lain out in the pan, drizzle with chocolate syrup.
Mix the mascarpone with about 1 cup of the dessert topping until it is loose enough to spread.
Spread over the cake.
Spread the rest of the dessert topping over the mascarpone mixture.
Sprinkle with cocoa powder or grated chocolate.
Cover and refrigerate for a couple of hours or overnight.
That's it!
Grab yourself a cup of espresso and have a seat with a chunk of the tiramisu drizzled with more chocolate syrup. YUM!
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