I like this dessert a lot, but do make a couple of very minor changes. (1) I use the larger (16 oz) frozen pound cake and cut into 12 slices, which fits perfectly in a 9" x 13" dish. (2) I use only 1 cup of heavy cream, which makes a heavier textured filling (using the 2 cups is why so many reviewers had to whip it up separately & then add to the cream cheese mixture). The two cup amount of cream just drowns the cake in "filling"; the one-cup amount gives it a nice custard-like layer. (3) I get a couple of Heath bars and chop them up for the topping. I found that when we use the toffee chips (like "Skor"), they do not stay crunchy for very long. It may not be a true traditional tiramisu, but it is VERY tasty, very easy, and very different from the usual desserts!
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