Tiramisu Parfaits with Toasted Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese. Ingredients:
1/2 cup coffee liqueur |
1/2 cup water |
1/4 cup dark corn syrup |
2 tablespoons instant espresso powder or coffee powder |
2 tablespoons plus 3/4 cup powdered sugar |
1 8-ounce package cream cheese, room temperature |
1 1/2 cups chilled whipping cream |
1 12-ounce purchased pound cake, cut crosswise into 12 slices |
unsweetened cocoa powder |
1/2 cup sliced almonds, toasted |
Directions:
1. Combine 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar in small bowl. Blend well.
2. Combine 5 tablespoons espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese in large bowl. Using electric mixer, beat until smooth and fluffy. Beat 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar in another large bowl until stiff peaks form. Fold whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing pound cake to fit. Drizzle 1 tablespoon espresso syrup over each. Spread 1/3 cup cream cheese filling over each. Repeat layering with remaining pound cake, espresso syrup and cream cheese filling. Sift unsweetened cocoa powder generously over parfaits. Cover parfaits and refrigerate at least 6 hours or overnight. Top parfaits with toasted sliced almonds and serve.
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