This one is pretty easy because you don't bake anything, so total assemby time is roughly 1/2 hour. I am also including my suggetions for making little Tiramisu parfaits in plastic tumblers. You'd be a hit at the next party you go to walking in with a sheet pan lined with these little babies (see picture at bottom).
Mis en place
1 8 oz. marscapone (or you "can" use cream cheese) room temp.
1/2 cup sugar
1 qt. heavy whipping cream (or heavy industrial cream which has 8% more fat)
3 Tbls. cocoa powder
1 Tsp. vanilla extract
1 pacakge of sliced poundcake slices (or plain white cake)
12 oz. STRONG espresso coffee
5 oz. rum
1/4 cup sugar
6 oz. dark bittersweet chocolate SHAVED very thinly
Preparation:
Cream marscapone and sugar in mixer at high speed with whip attachment, next add whipping cream and vanilla extract and cocoa powder, mix on high about 90 seconds, make sure to scrape sides of bowl down to get all ingredients well combined. Set aside.
Prepare espresso and add rum and sugar and stir for a moment to dissolve sugar and mix all well. Set aside. Grate up all dark chocolate, set aside.
Assembly:
In a round Rubbermaid container or 8x8 inch dish lay down slices of the poundcake endeavor to fill all spaces with small pieces of cake. With basting brush LIBERALLY apply the espresso mixture. Go over cake again and again. Lay down a layer of the whipped cream mixture and spread evenly with a spatula. Sprinkle on 1/3 of the dark chocolate shavings. Repeat this process two times. Cover and refrigerate at least 3 hours before serving.
Using small 8 oz. tumblers repeat process described above. You can also alternate layers of cake, whipped cream mixture, fruit like blackberries or raspberries, a light chocolate mousse and the shave chocolate...
Mis en place
1 8 oz. marscapone (or you "can" use cream cheese) room temp.
1/2 cup sugar
1 qt. heavy whipping cream (or heavy industrial cream which has 8% more fat)
3 Tbls. cocoa powder
1 Tsp. vanilla extract
1 pacakge of sliced poundcake slices (or plain white cake)
12 oz. STRONG espresso coffee
5 oz. rum
1/4 cup sugar
6 oz. dark bittersweet chocolate SHAVED very thinly
Preparation:
Cream marscapone and sugar in mixer at high speed with whip attachment, next add whipping cream and vanilla extract and cocoa powder, mix on high about 90 seconds, make sure to scrape sides of bowl down to get all ingredients well combined. Set aside.
Prepare espresso and add rum and sugar and stir for a moment to dissolve sugar and mix all well. Set aside. Grate up all dark chocolate, set aside.
Assembly:
In a round Rubbermaid container or 8x8 inch dish lay down slices of the poundcake endeavor to fill all spaces with small pieces of cake. With basting brush LIBERALLY apply the espresso mixture. Go over cake again and again. Lay down a layer of the whipped cream mixture and spread evenly with a spatula. Sprinkle on 1/3 of the dark chocolate shavings. Repeat this process two times. Cover and refrigerate at least 3 hours before serving.
Using small 8 oz. tumblers repeat process described above. You can also alternate layers of cake, whipped cream mixture, fruit like blackberries or raspberries, a light chocolate mousse and the shave chocolate...
