Name: Olive Garden Tiramisu Dessert
Ingredients: 1 Sponge cake (10-12 inch) --; About 3" tall; 3 oz Strong black coffee -- or; Instant expresso; 3 oz Brandy or rum; 1 1/2 lb Cream cheese or mascarpone; Room temperature; 1 1/2 c Superfine/powdered sugar; Unsweetened cocoa powder

The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cakes	6	Servings

INGREDIENTS

1		Sponge cake (10-12 inch) —
		About 3" tall
3	oz	Strong black coffee — or
		Instant expresso
3	oz	Brandy or rum
1 1/2	lb	Cream cheese or mascarpone
		Room temperature
1 1/2	c	Superfine/powdered sugar
		Unsweetened cocoa powder

INSTRUCTIONS

Cut across middle of sponge cake forming two layers, each about 1 1/2
inches high. Blend coffee and brandy. Sprinkle enough of mixture over
bottom half of cake to flavor it strongly. Don't moisten cake too much or
it may collapse on serving. Beat room-temperature cheese and 1 cup sugar
until sugar is completely dissolved and cheese is light and spreadable.
test for sweetness during beating, adding more sugar if needed. Spread cut
surface of bottom layer with half of the cheese mixture. Replace second
layer and top this with remaining cheese mixture. Sprinkle top liberally
with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and
serving. From: Chef Terry Henderson The Olive Garden Restaurant 7700
Bathurst St., Rich, Ontario
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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