| | All-Clad | AMCO | Back to Basics | Calphalon | Capresso | Chef's Design | Endurance | Emerilware| Epicurean | J.K. Adams | Kitchen Supply | | |
|
| Leifheit |Le Creuset | Misto | OXO Good Grips |Pepper Mill Imports |Ritz | Spring Switzerland |William Bounds | World Cuisine | Wusthof | Zyliss | Patti G's Recipes | Registry | Index |
|
|
This delicious dessert serves two, and can be doubled. I like to serve this dessert in goblets. Ingredients 6 tablespoons Kahlua or other coffee liqueur 3 tablespoons sugar l tablespoon water 2 teaspoons instant espresso powder or instant coffee powder 1/2 cup whipped cream cheese 2 tablespoons whipping cream 5 1/2 inch thick slices purchased pound cake 2 teaspoons unsweetened cocoa powder Combine Kahlua, l tablespoon sugar, l tablespoon water, and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, l tablespoon Kahlua mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
Place l slice of cake in each of 2 large goblets or l-1/4 cup ramekins. Brush each slice with 1/4 of Kahlua mixture. Spread half of cheese mixture over each cake slice. Top each with 1-1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlua mixture. Sift cocoa over desserts. Cover and refrigerate until ready to serve. Cah be refrigerated up to l day. |
|