Tiramisu

This is a favorite of many, and I took it to the Super Bowl party at Luke's grandparents house. There was very little left by the end of the night.

Tiramisu

2 Sara Lee frozen pound cakes, sliced and thawed*


Mix:
1 c. fresh-brewed espresso
1/3 c. coffee brandy or Kahlua
3 T. sugar


Mix:
2 pkgs. (8 oz. each) cream cheese
1 pkg. (8 oz.) mascarpone cheese
2 T. sugar


1 c. heavy cream, whipped
1 or 2 T. cocoa (to sift over top)

1. Layer cake sliced in the bottom of a large, deep-sided casserole dish.


2. Spoon HALF of the coffee mixture over the cake slices, to moisten them, but not soak them completely.


3. Spread HALF of the creamy cheese mixture over the cake in an even layer.


4. Add another layer of cake.
5. Drizzle cake with coffee mixture.


6. Spread the remaining cheese mixture on top.


7. Sift cocoa over the top.



8. Allow to chill in fridge overnight, or 2 hours at the very least. Really, the longer it is allowed to set, the better it will be.



Here are my steps from making the creamy cheese mixture:
With an electric mixer, beat cream cheese and mascarpone.


Add sugar and vanilla; mix well.


Whip the heavy cream in a separate bowl.


Fold whipped cream into cheese mixture; be gentle!




Nom, nom, nom...





* I bought 2 of the "family-sized" cakes, but had a LOT of leftover cake. I think my original recipe called for two of the regular-sized cakes; you can get ONE of the "family-sized" cakes and that should be enough.