Ingredients
- 3 cups mascarpone
- 1 1/2 cups confectioners' sugar
- 1/4 cup Marsala
- 3/4 cup double cream
- 2/3 cups water
- 5 teaspoons instant espresso
- 1 store-bought butter pound cake
Directions
In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By brucegreen_9409779
Lubbock, TX
on October 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I prepared this recipe for a pot luck and had but a spoonful left to enjoy later. The recipe seemed very easy.
By yanfenchang_7212832
San Jose, CA
on September 19, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the easiest recipe to make a great Tiramisu. My whole family love it. By the way, I use lady finger instead of pound cake.
By sszeto_7986255
guelph
on July 13, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think this was my first time trying tiramisu as the original dessert and not as some sort of flavour (like pina colada flavoured candy cane.
The only reason I decided to make this was to use up some leftover mascarpone. I wasn't a big fan of mascarpone by itself but I didn't want it to go to waste because it was fairly expensive.
I didn't really like the dessert very much the first time I ate it but it tasted better and better as I kept eating it over the course of a few days. Now I like it.
Using pound cake instead of traditional lady fingers was a nice substitution. I used frozen Sara Lee poundcake which is very good on its own and easy to cut into the required dimensions.
Read all 9 reviews