- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 449
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 107 mg
- Sodium
- 320 mg
This is a simplified version of the classic Italian dessert. Frozen pound cake replaces ladyfingers and cream cheese replaces mascarpone, making it an easy option if you can’t get fancy Italian ingredients at your local store. Just make sure you allow fridge time before you serve!
- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 449
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 107 mg
- Sodium
- 320 mg
Ingredients
Directions
Special equipment:
a piping bag fitted with a wide tip- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang. Slice the pound cake horizontally into 3 slices.
- Mix the hot coffee with the brown sugar in a small bowl until the sugar has dissolved. Set aside.
- Add the cream cheese, powdered sugar and vanilla bean paste to a large bowl. With a hand mixer, beat the mixture until smooth. Add the heavy cream and continue to beat until stiff peaks form. Transfer to a piping bag fitted with a wide tip and set aside.
- To build, place one layer of cake in the bottom of the lined pan and press. Spoon over a third of the sweetened coffee, allowing it to soak in. Pipe a third of the cream mixture over the cake. Grate over a third of the chocolate. Repeat the process 2 more times, ending with the grated chocolate. Loosely cover with the overhanging plastic wrap and chill for 4 hours.
- Carefully lift the cake from the pan and remove the plastic wrap. Slice and serve.
