Near-amisu
September 13th, 2007 by
Chef Mom
I love tiramisu. Who wouldn’t? I mean the name basically means “make me happy”. Unfortunately, tiramisu is a lucious dessert made with ladyfinger cookies, cream, eggs, wine and mascarpone cheese. In other words, it is chock full of calories! This version is lighter but still reminiscent of a yummy tiramisu. Use a light pound cake and low-fat or fat-free ice cream and it’s virtually calorie-free. Ok, not really, but still low(er) cal. And Yum-O!
I couldn’t find a direct link to this recipe but there is a link to Rachael Ray’s website. I hurriedly scribbled this recipe down during an episode of 30-minute Meals. Give it a try even if you’re not a coffee fan, my family loved it.
Near-amisu
Rachael Ray
1 loaf Pound Cake
Flavored Coffee Syrup (I used Hazelnut)
Leftover Coffee
Coffee Flavored Ice Cream, softened (Cheesecake flavored would be tasty too)
1/2 c Cocoa Powder
Cut the pound cake lengthwise into 5 equal slices. Take one of those slices and cut in half lengthwise- these will be the side pieces. Take another slice and cut in half crossways- these will be the end pieces.
Line a meatloaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Begin laying the pound cake slices into the loaf pan. Put one full slice on the bottom, then the 2 end pieces and the 2 side pieces. The loaf pan should be completely lined with pound cake at this point.
Lightly brush the pound cake with the coffee and then with the coffee syrup. The cake should be moist but not soaked. Then cut slices of the ice cream (about the same thickness as the slices of pound cake) and lay into the cavity to create an ice cream layer. Smooth with a small offset spatula if needed. Next place another full slice of pound cake on the ice cream layer. Again, brush with coffee and coffee syrup. Top with another layer of ice cream and the final slice of pound cake. Brush the last layer of pound cake with the coffee and coffee syrup.
Cover the cake with the overhanging plastic wrap and press down to “smoosh” the layers together firmly. Place, wrapped, into the freezer for at least an hour.
To serve, unwrap the cake and use the overhanging plastic wrap to pull the loaf out of the pan. Place on a serving platter and sprinkle lightly with cocoa powder. Slice and serve.