Royal Hawaiian Tiramisu
 
1/2 cup  cold espresso or strong coffee
1/2 cup  coffee liqueur
1   8ounce package cream cheese, softened
2   34ounce packages instant vanilla flavored pudding mix
3 cup  half-and-half
3 Tbsp  Amaretto liqueur
4 oz.  high quality semisweet chocolate bar, chopped
1   16ounce loaf King's Hawaiian Bread
  topping
1-1/2 cup  whipping cream
1/2 cup  powdered sugar
1 tsp  vanilla
1/2 cup  sliced almonds, toasted
 
Blend espresso with coffee liqueur. Set aside. Beat cream cheese with an 
electric mixer until smooth. While mixing on low speed, slowly add 
half-and-half, Amaretto, and pudding mix. Beat for 1 minute or until all 
ingredients are well blended. Set aside. Reserve about 1 ounce of chopped 
chocolate for garnish. Trim off about 1 inch of bread dome to make more 
level; discard or save for another use. Cutting horizontally, slice 
remaining loaf into 3 equal layers. To assemble cake, place the top slice 
into the bottom of an 8- or 9-inch springform pan. Drizzle or brush on 
about 1/3 of espresso mixture evenly over first layer. Top with 1/3 of 
pudding mixture. Sprinkle about 1 ounce of chocolate over pudding. Next, 
place layer with the smallest diameter in position. Top as described 
above. Repeat with remaining slice of bread. Cover with plastic wrap and 
refrigerate for at least 4 hours or overnight. Topping: Remove rim from 
pan. Whip cream with powdered sugar and vanilla until thick and fluffy. 
Spread whipped cream over top and sides. Garnish top with almonds and 
remaining chocolate. 
 
Makes 12 servings. Preparation time: 45 minutes. 
 
 
 
 
(ID: 81385) Mirror: rec.food.recipes: Sat, Jun 22, 2002


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