Happy new year, my baking friends! I hope your 2014 is treating you well so far. I always struggle with what kinds of recipes to post in January. I know that lots of people kick off the year with a new diet, and most of what you’ll find here is not diet-friendly. But, it’s all about moderation, right?
In any case, on New Year’s Eve, we were cooking and not doing much else, as we tend to prefer to stay in versus going out. We had planned our dinner and got it in the oven. Then, I realized that if our dinner had to have 4+ hours of oven time, I probably wasn’t going to bake a dessert. So, I went the no-bake route.
I gave Quinn a choice of dessert ideas, and he chose tiramisu. I couldn’t have agreed more. I merged a few recipe ideas and made this amazingly simple and amazingly delicious tiramisu.
This is a bit different from the traditional idea of tiramisu in a few ways. First of all, I didn’t use any coffee in it. I’m not a big fan of coffee, but I do like coffee liqueur. I debated a combination of coffee and liqueur, but I ultimately went all liqueur. You can certainly use coffee or a combination if you prefer.
The next difference is the absence of ladyfingers. Granted, I had every intention of using ladyfingers, but there were none to be found in the neighborhood. Pound cake it is! I used a standard 1-pound frozen pound cake cut into small pieces. I know it’s been done before, but I’d never tried it myself. I must say it worked very well.
The filling is a bit of a departure, as well. Cream cheese instead of masarpone, and a generous helping of chocolate chips. Again, it was different than any tiramisu I’ve made, but it all worked beautifully.
We really loved this dessert. Not only is it so very good, it was assembled and chilling in the refrigerator in about 20 minutes. It’s an incredible return for the amount of effort involved.
- 1 16-ounce pound cake loaf*
- 1/2 cup coffee-flavored liqueur
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup mini semisweet chocolate chips
- unsweetened cocoa powder, for garnish
To assemble the cake layers:
Slice loaf in half to make two smaller loaves. Slice one of the smaller loaves in half lengthwise. Then, slice each of those pieces in half lengthwise. Line up the sliced pieces and make cuts about 1 inch apart along the short side. Repeat with the other half of the loaf.**
Arrange half of pound cake slices in an even layer in the bottom of a 2 & 1/2-quart serving dish.
Mix liqueur and sugar until sugar is dissolved. Drizzle half of mixture over pound cake in dish.
To make the filling:
Using an electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth. Add cream and continue beating until soft peaks form. Gently fold in chocolate chips.
Spread half of filling evenly over pound cake in serving dish.
Arrange remaining pound cake slices evenly over filling. Drizzle with remaining liqueur mixture.
Spread remaining filling evenly over pound cake.
Cover and chill for at least 2 hours or up to 24 hours.
Sift cocoa powder over the top before serving.
*I used a basic Sara Lee frozen pound cake. The directions for cutting the cake apply to a loaf-shaped pound cake. If you're using something different, adjust the size of the slices to fit your pan.
**You may need to cut some smaller pieces, depending on the size of your serving dish. Just be sure to make even layers of cake. It doesn't have to be pretty. It just needs to form the layers.
Recipe adapted from All You and MyRecipes.