Passover Tiramisu

OSEM pound cake can be used year round for snacking, baking and DEFINITELY making this tiramisu.  The coffee and liquor in the cake make it a true adult dessert!  The moist cake and creaminess of the filling make this an amazing lasting impression to an incredible meal!  One of my favorite year round and during Passover.
 

Tiramisu

Makes 6-8 Servings

¾ C. Heavy Cream

1 Cup Mascarpone Cheese
2 tsp. Vanilla Extract
3 TBS. Rum
6 TBS. Sugar
1 Cup Strong Coffee, cold
2 – 8.8 oz. Osem Pound Cakes
Unsweetened Cocoa Powder
1 Cup Chocolate Chips
2 tsp. Oil

Melt the chocolate chips in the microwave for 2 minutes, checking and stirring every 30 seconds, or until melted.  Stir in oil.  On a piece of wax paper, drizzle the chocolate into shapes and place in the freezer until hardened.

Whip the cream and 4 Tbs. sugar to stiff peaks.  Set aside.  In another bowl, mix the mascarpone cheese with the rum and vanilla.  Whisk until it forms soft peaks.  Fold mascarpone mixture into the whipped cream.  In a measuring cup, pour in the coffee and combine with 2 Tbs. sugar and 1 more Tbs. of rum if desired.  Cut each cake in half length wise, like a sandwich.  In a small clear dessert glass or a loaf pan, take one side of the cake and cut it measure the shape of the pan or glass you are using. Put the cake on the bottom of the glass or pan and pour 1/3 of the coffee over the top.  Top with 1/3 of the whipped cream and layer another piece of cake on top.  Repeat two more times if doing a 3 layer cake, the final layer on top should be whipped cream mixture. Sift cocoa powder on top.  Garnish with a chocolate shape.

Refrigerate for a few hours or overnight.