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Recipe: Royal Hawaiian Tiramisu
Similar Categories: Royal, Hawaiian, Tiramisu
Royal Hawaiian Tiramisu
Try using a loaf of Hawaiian bread as a variety of this classic Italian
dessert.
1/2 cup cold strong coffee
1/2 cup coffee liqueur
8 oz. cream cheese; softened
6.8 oz. instant vanilla pudding mix
3 cups half-and-half
3 Tbsp. Amaretto liqueur
3 oz. chopped semisweet chocolate
1 lb. loaf King's Hawaiian Bread
Topping:
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup toasted almonds; sliced
1 oz. chopped semisweet chocolate
Blend coffee with coffee liqueur. Set aside. Beat cream cheese until smooth.
Slowly add half-and-half, amaretto, and pudding mix. Beat 1 minute until
well blended. Set aside. Trim bread dome to make level. Slice remaining loaf
into 3 equal layers.
Assemble:
Place the top slice into the bottom of a 9" springform pan. Brush 1/3
espresso mixture evenly over first layer. Top with 1/3 pudding mixture.
Sprinkle 1 oz. chocolate over pudding. Make next layer with smallest bread
slice and continue as before with second and third layer. Cover with plastic
wrap and refrigerate 4 hours. Remove from pan before frosting with topping
(below).
Topping:
Whip cream, powdered sugar and vanilla until fluffy. Spread over top and
sides of cake. Garnish top with almonds and remaining chocolate.
Note: Serves 12.
Enjoy!
Susan
Try using a loaf of Hawaiian bread as a variety of this classic Italian
dessert.
1/2 cup cold strong coffee
1/2 cup coffee liqueur
8 oz. cream cheese; softened
6.8 oz. instant vanilla pudding mix
3 cups half-and-half
3 Tbsp. Amaretto liqueur
3 oz. chopped semisweet chocolate
1 lb. loaf King's Hawaiian Bread
Topping:
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup toasted almonds; sliced
1 oz. chopped semisweet chocolate
Blend coffee with coffee liqueur. Set aside. Beat cream cheese until smooth.
Slowly add half-and-half, amaretto, and pudding mix. Beat 1 minute until
well blended. Set aside. Trim bread dome to make level. Slice remaining loaf
into 3 equal layers.
Assemble:
Place the top slice into the bottom of a 9" springform pan. Brush 1/3
espresso mixture evenly over first layer. Top with 1/3 pudding mixture.
Sprinkle 1 oz. chocolate over pudding. Make next layer with smallest bread
slice and continue as before with second and third layer. Cover with plastic
wrap and refrigerate 4 hours. Remove from pan before frosting with topping
(below).
Topping:
Whip cream, powdered sugar and vanilla until fluffy. Spread over top and
sides of cake. Garnish top with almonds and remaining chocolate.
Note: Serves 12.
Enjoy!
Susan
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