Kahlua Tiramisu Recipe - quick and easy

I love creating and trying out new recipes.  That is how this Kahlua Tiramisu came about.  This dessert is one that I would enjoy at a restaurant so I never bothered making it at home, until yesterday.  I needed to make a dessert for a dear friend's 21st birthday party and I wanted something that involved chocolate, coffee and maybe.... just maybe some liquor!  So ta-da..... Kahlua Tiramisu! I have several photos to share, too!

I did an online search using SWAGBUCKS search engine (yes that is a shameless affiliate plug for them but it is a great way to search and earn FREE gift cards) for Tiramisu as well as consulting Mom's VERY BEST Recipes Cookbook because I had one marked in there to try, too. I also found two recipes online that looked promising.  So I combined all three and came up with one sure hit!  For those who like coffee, chocolate and a little bit of liquor this is a good one!

I did encounter one problem with this recipe.  I could not find the one ingredient that is used most often in Tiramisu - lady fingers.  I went to about 6 stores and couldn't find them.  While shopping I found several options.  I could order them online but I didn't have time, I could make them from scratch but I didn't have time (but plan to in the future), I could use TWINKIES or another type of sponge cake or I could use pound cake.  I chose pound cake because it is very easy to find and love the texture. On with the recipe!

Kahlua Tiramisu 

Ingredients:  

1/2 of a pound cake, cut in slices (I used frozen Sara Lee pound cake)
1/2 c.  Kahlua plus 3 Tbsp (any coffee liqueur or skip it and use coffee)
1/2 c. Coffee (your choice but espresso is what I used)
1 small box French vanilla pudding, prepared  (I used instant)
16 oz. non-dairy whipped topping, thawed (divide in half)
8 oz cream cheeses, softened (can use mascarpone cheese for a richer flavor)
2 Tbsp. sugar
3 Tbsp. chocolate syrup plus a little extra for a drizzle on top of the cake


Directions:


1) Cut pound cake in 1/2 inch slices.
2) Mix the 1/2 c. kahlua & coffee in a shallow container.
3) Dip pound cake slices, front and back in the liquid and arrange in a 11 X 7, ungreased baking pan. 
4) In a bowl with a mixer whip up the sugar and cream cheese until light and fluffy.  
5) Continue to mix, on low the pudding and whipped cream.  
6) Equally spread the cream over the pound cake. Drizzle with chocolate syrup. Cover and let it set in the fridge for 2-6 hours before serving. 
7) Whip up the other 8 oz of whipped topping with 3 Tbsp Kahlua and 3 Tbsp chocolate syrup. Use this as a topping for those who want it.  This stuff is great stirred in coffee, too! Cut the cake in squares, give a generous dollop of whipped topping and add more chocolate syrup, if wanted!
8) This cake taste just as good on the 2nd day. 

 

Extra photos: