Olive Garden Tiramisu Dessert
1 sponge cake (10-12 inch) --
about 3" tall
3 ounces strong black coffee -- or instant
3 ounces brandy or rum
1 1/2 pounds cream
cheese or mascarpone -- room temperature
1 1/2 cups
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. Don't moisten cake too much or it may collapse on
Beat room- temperature cheese and 1 cup 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 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
Chef Terry Henderson