ThatSmileyFaceGuy
11/02/2011 14:27
Subject: Re:Please recommend a coffee-flavored dessert recipe
SPONGE CAKE, 10-12", 3" tall
STRONG BLACK COFFEE OR PREPARED INSTANT ESPRESSO, 3 ounces
BRANDY OR RUM, 3 ounces
MASCARPONE OR CREAM CHEESE, 1-1/2 pounds at room temperature
SUPERFINE OR POWDERED SUGAR, 1-1/2 cups
UNSWEETENED COCOA POWDER, enough to dust
Directions
Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick.
Blend the coffee or espresso and liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable.
Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer.
Set the second half of the cake on the bottom half, and repeat the process.
Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture.
Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa.
Refrigerate for at least 2 hours before cutting and serving.
STRONG BLACK COFFEE OR PREPARED INSTANT ESPRESSO, 3 ounces
BRANDY OR RUM, 3 ounces
MASCARPONE OR CREAM CHEESE, 1-1/2 pounds at room temperature
SUPERFINE OR POWDERED SUGAR, 1-1/2 cups
UNSWEETENED COCOA POWDER, enough to dust
Directions
Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick.
Blend the coffee or espresso and liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable.
Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer.
Set the second half of the cake on the bottom half, and repeat the process.
Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture.
Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa.
Refrigerate for at least 2 hours before cutting and serving.
Anonymous
11/02/2011 12:56
Subject: Please recommend a coffee-flavored dessert recipe
how about a yule log?
Anonymous
11/02/2011 12:55
Subject: Please recommend a coffee-flavored dessert recipe
I am looking for a dessert recipe that has a very strong coffee flavor. I am open to pretty much anything -- cakes, brownies, frozen desserts, etc. I would be open to a good tiramisu recipe as well. TIA.