So, you’re just going about your usual day; run, take the kids to school, come home and bake, edit photos, surf Pinterest, break for lunch, make a haircut appointment, get sad because your dogs are no longer there, roast some chicken, pick up the kids, help with homework. Blah.
And then Sara Lee contacts you.
Ok. Well. That’s how my day went a few weeks ago.
So excited to be working with them and their great products in honor of National Pound Cake Day!
Have you ever had Tiramisu? It’s a popular, fancy-ish, coffee-flavored Italian dessert, traditionally made with ladyfingers dipped in coffee, layered with a whipped mixture of eggs/sugar/mascarpone cheese, and dusted with cocoa. And all kinds of deliciousness. BUT, it’s somewhat labor intensive and not something most people will make on a whim.
Unless you’re me. And eliminate the eggs and double boiler. And cheat with pound cake. #winning
I’m so happy with how this turned out! Because, really, nobody doesn’t
like love Sara Lee. Truth.
And you’re about to love them even more! They’re offering 1 reader a $50 VISA Gift Card and Sara Lee coupons! To enter, fill out the widget below (it might take a minute to load, so please be patient.) U.S. residents only.
This recipe was developed by me for Sara Lee Desserts. All opinions are 100% my own.
Easy Pound Cake Tiramisu
Prep time: 25 minutes
Refrigerate: 4 hours
• 1 container (16 ounce) mascarpone cheese
• 3/4 cup powdered sugar, divided
• 3 tablespoons coffee liqueur, such as Kahlua
• 1 teaspoon vanilla extract
• 1 cup cold heavy cream
• 1 1/2 cups brewed strong coffee, cooled
• 1 package (16 ounce) frozen Sara Lee all butter pound cake, thawed, sliced into 12 even pieces across
• Cocoa powder, for dusting
In a large bowl, combine the mascarpone, 1/2 cup powdered sugar, coffee liqueur, and vanilla with an electric mixer on medium speed until creamy, about 1 minute (do not overmix).
In a medium bowl, combine the heavy cream and 1/4 cup powdered sugar; beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.
Pour coffee into a shallow bowl. One at a time, dip 6 of the pound cake slices in the coffee for only a few seconds (letting the cake soak too long will cause them to fall apart), and arrange in a single layer in an 8×8 inch baking dish, breaking the slices as necessary to cover the bottom of the dish.
Spread half of the mascarpone mixture over the pound cake. Dip the remaining 6 slices in the coffee and arrange on top. Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Cut into pieces and dust with cocoa powder.
(inspired from all the gazillion of Tiramisu recipes out there!)