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Community Recipe
from [marybillingsley]
Chocolate Tiramisu from the AJC

Chocolate Tiramisu from the AJC

  • Yield: 12 servings


  • 1 (1lb) prepared pound cake cut into 1/2" slices
  • 1 1/2 cup(s) strong brewed coffee
  • 3 tablespoon(s) granulated sugar
  • 2 tablespoon(s) cocoa powder divided
  • 5 tablespoon(s) coffee liquor divided
  • 1 pound(s) Neufchatel room temperature
  • 3 ounce(s) bittersweet chocolate melted
  • 6 tablespoon(s) powdered sugar divided
  • 2 cup(s) heavy cream very cold
  • Cocoa powder for dusting


Line bottom of an 8-by-8-inch pan with one layer of pound cake slices, cutting, if necessary, to fit.

In a one-quart measuring cup, stir together the coffee, granulated sugar, 1 tablespoon cocoa and 4 tablespoons coffee liquor. When sugar is dissolved, pour half this mixture over pound cake slices. Reserve remainder.

In a large bowl, whisk together Neufchatel, chocolate, 3 tablespoons powdered sugar and remaining tablespoon coffee liquor. In another bowl, whip cream with remaining cocoa and remaining 3 tablespoons powdered sugar until cream forms stiff peaks. Fold half the whipped cream into the cream cheese mixture and spread evenly over pound cake in pan.

Make a second layer of pound cake slices and pour reserved coffee syrup over cake. Top soaked cake with remaining whipped cream. Put pan in refrigerator to chill at least 2 hours. Dust whipped cream with cocoa when ready to serve.

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Chocolate Tiramisu from the AJC recipe