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Olive Garden Tiramisu Dessert
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Recipe Information
From the recipe files of Carole Walberg


  • 1 sponge cake (10 inch)--about 3 inches tall
  • 3 ounces strong black coffee (or expresso)
  • 3 ounces brandy or rum
  • 1-1/2 pounds cream cheese or mascarpone --room temperature
  • 1-1/2 cups (350 ml) superfine or powdered sugar
  • unsweetened cocoa powder
  • Cut across middle of sponge cake, 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, but don't moisten cake too much or it may collapse on serving.
  • Beat cheese and 1 cup (225 ml) sugar until sugar is completely dissolved and cheese is light and spreadable.
  • Test for sweetness during beating, adding more sugar if needed.
  • Spread cut surface of bottom layer with half of the cheese mixture.
  • Replace top 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
Contributed by Karen (kls949@aol.com)

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