Nutritional Info

Nutrition Facts

Serving Size 1 (103g)

Calories 98
Calories from Fat 35 (36%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 1.9g 10%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 22.9mg 8%
Sodium 28.9mg 1%
Potassium 221.1mg 5%
Total Carbohydrate 2.8g 1%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 8g 16%

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Recipe Description
The classic Italian dessert. A layer of creamy sweetness set atop espresso soaked sponge cake.
Prep time
2 hr 15 min
Cook time
0 min
Ready In
2 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Package(pk)  10 to 12 inch sponge cake (about 3 inches high)
1 1/2 Tablespoon(T)  brewed strong black coffee (or instant espresso)
1 1/2 Tablespoon(T)  brandy or rum
1 1/2 Pound(lb)  cream cheese, softened
1 1/2 Cup(c)  confectioners' sugar
1/4 Cup(c)  unsweetened cocoa powder, sifted

Preparation

Cut across the middle of the sponge cake, forming rwo layers, each about 1 1/2 inches high. Blend the coffee and brandy. Sprinkle enough of the mixture over the bottom half of the cake to flavor it strongly. Don't moisten the cake too much, or it may collapse on serving. Beat the cream cheese and 1 cup of the sugar until the sugar is completely dissolved and the cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread the cut surface of the bottom layer with half of the cheese mixture. Replace the second layer and top with the remaining cheese mixture. Sprinkle the top liberally with sifted cocoa. Refrigerate the cake for at least 2 hours before cutting and serving.

Additional notes

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