Mock Tiramisu
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Cut
- 8 oz Light whipped topping
- 1/2 c Instant coffee crystals
- 3 tb Baking cocoa, for garnish
- Dip
- 16 oz Neufchatel light cream cheese
- 1 Loaf pound cake
- 3/4 c Granulated sugar
- 3 tb Rum extract
- 1 c Boiling water
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1) Dissolve coffee crystals in boiling water. Let cool completely.
- 2) Slice pound cake loaf into 1/2 inch slices. Then cut each slice in half. Take each piece of cake and dip the bottom half of it into the coffee. Place the coffee-dipped pieces, coffee side down, in an ungreased 9x9 cake pan. Line the bottom of the cake pan with half the pound cake pieces.
- 3) Mix cream cheese, whipped topping, rum extract, and sugar until smooth. Take half of this mixture and spread it evenly over the cake pieces in the pan. Sprinkle with cocoa.
- 4) Take the remaining coffee-dipped cake pieces and line them, coffee-side down on top of the cream cheese layer.
- 5) Take the remaining cream cheese mixture and spread evenly on top of the cake pieces. Sprinkle the cocoa on top for garnish.
- 6) Cover tiramisu with plastic wrap and chill overnight. Makes 9-12 servings.
- Enjoy!
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Whisk
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Chef's knife
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Cutting board