Whip up this tiramisu for dessert anytime.
- 2 eggs
- 3/4 cup sugar
- 1/2 cup strong coffee
- 8-oz. mascarpone cheese or cream cheese, softened
- 1 frozen Sara Lee® Pound Cake (16-oz.), cut into 18 slices
- 2 cups whipping cream
- 2 Tbsp. powdered sugar
- 1/2 tsp. cocoa powder
In medium saucepan, combine eggs, 1/2 cup sugar and 1/4 cup coffee. Using a wire whisk, beat egg mixture over medium-low heat 3-5 minutes until mixture is frothy and thickened; let cool. In small cup, combine remaining 1/4 cup sugar and 1/4 cup coffee. In medium bowl, combine mascarpone cheese and egg mixture; beat with electric mixer until smooth. Lay 9 slices Sara Lee® Pound Cake on bottom of 11 1/2x8-inch pan. Brush with half of the coffee mixture. Spoon cheese mixture over cake and place remaining cake slices on top; brush with remaining coffee mixture. In medium bowl, beat whipping cream and powdered sugar with electric mixture until soft peaks form; spread over cake and sprinkle with cocoa. Refrigerate 3-4 hours.