Just add a cup of tea or coffee for an afternoon snack!
This quick version of tiramisu is just the right ending to a meal. Even though it looks like a long list of ingredients, it goes together quickly. I had to adapt the original recipe, from Just Mini Desserts, by Robert Zollweg, because of how the ingredients were listed rather out of order. It's fun to receive your own, individual serving. It's also perfect for an afternoon snack with a cup of tea or coffee. You need 12 small glass dessert bowls, 4 oz. each. I used 4 oz. jelly jars, because I always have some of those.
One pound cake or angel food cake
(I used a Sara Lee frozen pound cake)
1/3 c. sugar (I used sugar substitute)
1 c. very strong coffee (I used instant espresso mixed with water)
1 T. honey
2 T. rum, optional
8 oz. cream cheese, softened
1/2 c. powdered sugar
1/4 c. milk
1 t. vanilla
3 oz. semi-sweet chocolate, melted
1 container whipped topping (I only used about about 1 1/2 cups)
1 T. coffee liqueur, optional
1 oz. semi-sweet chocolate, shaved (I used mini chocolate chips)
Cut cake into 24 - 2" squares, about 1/2" thick.
In a microwaveable measuring cup, combine sugar, coffee (or instant espresso + water) and honey, Heat slowly until it almost boils. Remove from heat and stir in rum, cool completely.
In a large mixing bowl, mix together the softened cream cheese, powdered sugar, milk and vanilla. Stir in the 3 oz. of melted chocolate.
Place a piece of cake in each dessert dish. Drizzle about a tablespoon of coffee sauce over cake. Add a heaping spoon of cream cheese mixture on top of that and spread around. Then repeat these steps again.
Mix whipped topping and coffee liqueur and put a large spoon of this topping on top of the layers of cake. Sprinkle with chocolate shavings (or chocolate chips). Refrigerate until serving time.
I am sharing this with:
Mix It Up Monday
On the Menu Monday
Show Your Stuff
Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
The Bunny Hop
Full Plate Thursday
Sweets for Saturday