Title: Olive garden tiramisu dessert
 Categories: Cakes, Copycat
      Yield: 6 Servings
 
      1    Sponge cake (10-12 inch) --
           About 3" tall
      3 oz Strong black coffee -- or
           Instant expresso
      3 oz Brandy or rum
  1 1/2 lb Cream cheese or mascarpone
           Room temperature
  1 1/2 c  Superfine/powdered sugar
           Unsweetened cocoa powder
 
  Cut across middle of sponge cake forming two layers, each about 1 1/2
  inches high. Blend coffee and brandy. Sprinkle enough of mixture over
  bottom half of cake to flavor it strongly. Don't moisten cake too
  much or it may collapse on serving. Beat room-temperature cheese and
  1 cup sugar until sugar is completely dissolved and cheese is light
  and spreadable. test for sweetness during beating, adding more sugar
  if needed. Spread cut surface of bottom layer with half of the cheese
  mixture. Replace second layer and top this with remaining cheese
  mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake
  for at least 2 hours before cutting and serving. From: Chef Terry
  Henderson The Olive Garden Restaurant
     7700    Bathurst St., Rich, Ontario