Contributed by Bitayavon Magazine
This is a great dessert that tastes exactly like a classic Tiramisu with a twist on presentation. You can make the sandwiches non–dairy by using soy cream cheese instead of dairy cream cheese and using non–dairy whipping cream instead of dairy whipping cream.
1 pound of store bought sponge cake
1 8 ounce container of cream cheese
1 cup or 8 ounces of whipping cream
1/4 cup sugar (only use sugar if using dairy unsweetened whipping cream. If you are using non–dairy whipping cream that has sugar, do not add the sugar as it will make the dessert much too sweet)
1/4 cup coffee liquor
1/2 cup cream
1 cup bittersweet chocolate
1/2 cup strong coffee
1/2 cup rum
1 bar of chocolate or coffee flavored chocolate
Thinly slice sponge cake into 16 slices to look like sliced white bread. Toast until lightly browned, set aside on cooling racks.
Whip cream in a large bowl until stiff peaks form. If using unsweetened cream, add 1/4 cup sugar to bowl. If cream is already sweet, do not add sugar.
Mix cream cheese into whipped cream; mix for about a minute just until the cream cheese is fully incorporated. Add the coffee liquor to the cream mixture.
Combine 1/2 cup strong coffee with 1/2 cup rum (if you do not want to use rum; use 1 cup coffee).
Drizzle coffee mixture on toasted sponge cake.
Meanwhile make the chocolate sauce: In a small saucepan, or in a microwave, heat the cream on low until it starts to simmer. Take off heat and add chocolate, mix until completely melted.
Spread chocolate sauce on toasted slices of sponge cake, (not on wet side)
Top 8 slices of sponge cake with coffee cream. Top cream with the remaining slices of cake.
Shave chocolate with hand grater and sprinkle on top of sandwiches
Yield: Serves 8
Recipes: Desserts, Dairy, Kosher