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Easy Tiramisu

Reviewed: Jul. 17, 2010
I would give it 5 stars. I have made it twice now. Some hints I have learned may be helpful for anyone who is finding the wet bottom. Take a look at your sponge cakes before you dump all the coffee in. When i used delicate lady fingers from my bakery the first time, i didnt need all the coffee. This time I used a white angel food cake block I picked up by the strawberries in the grocery store. It was much more dense and actually needed all the moisture. I layered it in with the sponge on the bottom, kept it a little drier so it could come out nice on plates. The middle layer of the dish i soaked really well with coffee and Kaluah, then the top layer I soaked pretty good with only kaluah... with the base layer being a little bit less wet, i didnt have the extra laquid. Also I found that if I use the pound cake, I definately need it to set overnight so the cake absorbs all of the flavors from the marscapone cream mix. With the lady fingers, it was perfect in an hour or two. Either way, its amazing.
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