I was on an RV road trip from Seattle to Santa Fe, visiting friends in July 2000. We were invited to dinner at our friend's father's house. I certainly couldn't go empty handed, but i didn't bring any dessert recipes with me. I did have the current issue of Taste of Home, i hadn't read it yet, but it saved me! I found a recipe that i would be able to modify enough to make in the RV. I took it to this beautiful outdoor dinner party. Every dish there was elegantly presented. Until i set down my disposable roaster pan! I didn't know what to call this dessert, and hoped no one would know who brought it, and that's when i realized that the "wonderful Tiramisu" everyone was raving about was mine! The name stuck, and i've made it the same way ever since (although I usually present it in a glass trifle bowl). I'm sharing my very easy version with you here. Enjoy!
- 1 (10 3/4 ounce) sara lee frozen butter pound cake
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup powdered sugar
- 2 -3 tablespoons instant coffee granules (I like International Delight Brand in French Vanilla or Kahlua flavor)
- 1 1⁄2 cups whipping cream, whipped or 1 1⁄2 cups Cool Whip Topping
- 3 cups fresh raspberries
- 2 (1 ounce) semi-sweet chocolate baking squares, coarsely grated
- Cut pound cake into 1 inch cubes.
- Set aside.
- In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
- Fold in whipped cream.
- In a tall sided glass bowl (or 13x9x2" dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
- Repeat layers.
- Top with remaining raspberries.
- Refrigerate until serving time or up to overnight.