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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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I was on an RV road trip from Seattle to Santa Fe, visiting friends in July 2000. We were invited to dinner at our friend's father's house. I certainly couldn't go empty handed, but i didn't bring any dessert recipes with me. I found a recipe that i would be able to modify enough to make in the RV. I took it to this beautiful outdoor dinner party. Every dish there was elegantly presented. Until i set down my disposable roaster pan. I didn't know what to call this dessert, and hoped no one would know who brought it, and that's when i realized that the wonderful Tiramisu everyone was raving about was mine. The name stuck, and i've made it the same way ever since (although I usually present it in a glass trifle bowl). I'm sharing my very easy version with you here. Enjoy. Ingredients:
1 (10 3/4 ounce) sara lee frozen butter pound cake |
1 (8 ounce) package cream cheese, softened |
1/4 cup powdered sugar |
2 -3 tablespoons instant coffee granules (i like international delight brand in french vanilla or kahlua flavor) |
1 1/2 cups whipping cream, whipped or 1 1/2 cups cool whip topping |
3 cups fresh raspberries |
2 (1 ounce) semi-sweet chocolate baking squares, coarsely grated |
Directions:
1. Cut pound cake into 1 inch cubes.
2. Set aside.
3. In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
4. Fold in whipped cream.
5. In a tall sided glass bowl (or 13x9x2 dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
6. Repeat layers.
7. Top with remaining raspberries.
8. Refrigerate until serving time or up to overnight.
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