A Review and a Tiramisu (and a sweepstakes alert!)

Here is a spectacular dairy dessert recipe using Osem's Passover pound cake.

First the review.  Reading the package this time (as opposed to my last post), I fully expected this time and found a fully uncut cake.  The cake is not quite as firm as a regular pound cake.  Today's surprise is that it has a rich buttery-taste, especially since it contains no dairy products whatsoever.  Just like their chocolate chips cake, this one is gluten-free and delicious, making it perfect for any day of the year, not just during Passover, and not just for your gluten-intolerant friends.

After eating some of the top crust (it stuck to the packaging a bit),  I decided to play with my food.  I took a prior recipe for tiramisu and tweaked it to come up with a brand new Passover version.

While the recipe itself is easy, it must be made at least a few hours up to a couple days in advance, which is great because then you can save the last-minute work for the main course.

If you don't want to purchase an entire bottle of Passover liqueur just for one recipe, use cold double-strength coffee instead.  Similarly, if not planning to purchase K-for-P vanilla extract for other uses as well, simply omit it. The dessert will still be almost as spectacular.

TIP ALERT!  Slightly dampen the loaf pan with water and the plastic wrap will be easier to smooth out and not slide around as you line the loaf pan with it.

Passover Tiramisu - Easy
Yield: 7-8 servings

1 Osem Passover Pound cake
1 (16 oz.) container small-curd cottage cheese
1 (8 oz.) package cream cheese
1/2 cup granulated sugar
1/2 tsp. vanilla extract (optional)
4 Tbl. coffee liqueur, divided
2 Tbl. unsweetened cocoa powder

Line a loaf pan with plastic wrap on bottom and up all the sides, allowing 3 or 2 inches overhang on each of the two long sides (you might have to use two sheets of plastic wrap to reach up the short sides).   Carefully cut cake into 14 thin slices.  Separate slices to dry out slightly.  Meanwhile, open the package of cream cheese; allow it come to room temperature, at least 1/2 hour.

Process cottage cheese and cream cheese in a food processor for 1 minute or until smooth.  Add the sugar and vanilla extract (if using); process another 10 seconds or until fully incorporated.

Spoon 1/2 of filling over bottom of prepared loaf pan. Spread filling to the edges, including the corners.

Very important to sprinkle the liqueur evenly.
Cover with 7 slices, cut side up, in a single layer.  Sprinkle with 2 tablespoons of liqueur as evenly as you can, then  repeat with remaining filling, cake slices and liqueur.

If  a few slices break up along the way, fill in with the inevitable crumbs.  Cover with the overhanging plastic wrap and refrigerate at least 4 hours, up to 2 days.

When ready to serve, uncover and spread open the plastic wrap.  Carefully invert onto serving platter.    Peel off plastic wrap and discard.

Sift cocoa powder over filling.

To be fancy-schmancy, use the back of a table knife to score a diamond pattern into the cocoa powder.

Store leftovers, covered, in the fridge for up to 2 days.

This recipe has been entered in the Osem Passover Maven Recipe Contest.

Finally, info about the sweepstakes!

Update:  contest is over.  This recipe won third place!  

Full disclosure:  Osem USA provided several of their products at no cost to me to test and review.   I received no monetary compensation All opinions expressed are my own.  My only involvement in the sweepstakes is in entering it myself and the providing of the contest link.


fellow snark said…
i fully expect the leftovers to be on the table in the kitchen tomorrow….at 1, so i get first dibs. it is the least you could do….
corrierules said…
I made this on Monday.... wonderful gluten free dessert! Very easy to make. Did not have coffee liqueur so I just used freshly brewed coffee (that had cooled). Luckily I bought several packages of the pound cake so I can make again. Thanks for p[osting this recipe
dena said…
So glad you enjoyed this dessert!

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