Description
My friend loves pound cake (only a certain pre-made brand) and she loves tiramisu, so I got to work creating and tweaking this recipe. Y’all, it’s a winner!
Ingredients
- 1 cup Heavy Cream
- 3 Tablespoons Confectioners Sugar, Divided
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Semisweet Chocolate, Melted
- ¼ cups Cold Espresso, Or Very Strong Coffee
- 16 ounces, weight All Butter Pound Cake (I Use Sara Lee Brand)
- 2 Tablespoons Sweetened Cocoa Powder, For Dusting
Preparation
Preparation time does not include 1–2 hours refrigeration time.
In a mixing bowl, add heavy cream, 2 tablespoons confectioner’s sugar, and softened cream cheese. Using a hand ixer, cream until well-combined. Set aside.
Melt semi sweet chocolate in microwave. Add espresso and stir well; set aside.
Cut pound cake in half horizontally, then slice in strips. Using an 8×8 inch Pyrex dish (or any dish), layer pound cake pieces in a single layer. With a spoon, drizzle espresso/chocolate mixture over cake pieces, going left to right. (Note: Do not soak pound cake!) Add cream mixture on top, using an offset spatula to spread out. Repeat one more layer of each.
Mix cocoa powder and remaining 1 tablespoon confectioners sugar. Dust over tiramisu. Cover with plastic wrap and refrigerate 1–2 hours before serving. Enjoy!
Note: Any leftover espresso/chocolate mixture is great over vanilla bean ice cream.
