Chocolate pound cake soaked in rum and espresso layered with a whipped cream and mascarpone mixture.
I prefer my desserts to be chocolate. The only exception is tiramisu. Tiramisu is usually ladyfinger cookies that are soaked in rum and espresso layered between a whipped egg and mascarpone cream. This decadent dessert tastes a little different everywhere but my favorite has a strong coffee flavor and plenty of rum. This recipe combines my two favorite dessert flavors by using chocolate pound cake in place of lady fingers. My nearest grocery stores didn't carry ladyfingers and I didn't want to waste time running all over town to find them so I looked for alternate ideas and came upon this Martha Stewart recipe. This recipe was my baseline for my chocolate pound cake tiramisu.
Chocolate Pound Cake TiramisuIngredients:
Slightly modified from Martha Stewart's Pound Cake Tiramisu
1 loaf Chocolate Pound Cake
3-4 oz rum
1/2 cup strong coffee, chilled
8 oz mascarpone cheese
1/4 cup powdered sugar
8 oz whipping cream
Slice the pound cake into about 12 even slices (about 1 cm to 1/2 inch thick). Layer half of the slices evenly and tightly along the bottom of an 8 x 8 inch pan.
Beat the mascarpone, sugar and cream together until it forms stiff peaks; set aside.
Mix the rum and coffee together in a cup and brush or sprinkle half of the liquid evenly on top of the cake slices (it should absorb readily).
Layer half of the cream mixture on top of the first layer of cake and top with the last half of the pound cake.
Again brush or sprinkle the last of the coffee mixture on the top layer of cake and top with the last of the cream mixture. You can sprinkle cocoa powder and/or shaved chocolate on top.
Cover with plastic wrap and refrigerate for at least 4 hours before serving. Makes 9 servings. Enjoy.
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