Ingredients for the frosting:

½ cup of water

2 tablespoons of Kraken black spiced rum

2 tablespoons of dark brown sugar

1 ½ sticks of margarine

1 10-ounce bag of bittersweet chocolate chips

In a saucepan over medium-low heat, whisk together the water, rum, brown sugar and margarine until everything is dissolved. Bring the liquid to a boil. Once it starts bubbling, take the saucepan off the heat and dump in all of the chocolate chips from the bag. From there, slowly swirl the pan around and around so the chips gently melt into the liquid. Leave it alone for a minute or two before whisking the mixture until it’s smooth and glossy. Let it cool completely. Note: It’s preferable that this frosting is made hours or even one day ahead. If you chill it overnight in the fridge, leave the frosting out in room temperature for a while so it’s easy to spread.

Ingredients for the Tiramisu:


24 Stella D’oro Breakfast treats (2 packages of S-shaped cookies)


1 ½ pounds (or 3 8-ounce containers) of mascarpone cheese, softened at room temperature


2 teaspoons of Pure Vanilla extract


1 heaping tablespoon of the Dark Chocolate Frosting (above)


¼ cup plus 1 tablespoon of powdered sugar


4 egg whites


1/8 teaspoon of Cream of Tartar


About 1 ½ cups of freshly brewed coffee, cooled (I recommend either Coffee Shop of Horror brand BIG TOP SOUTHERN PECAN BREW or BUBBA THE REDNECK WEREWOLF SPICED BOURBON).


½ cup of Kraken black spiced rum


Zest of 2 lemons


Stir together the Kraken rum with the coffee and set aside to cool. Using either a hand-held or stand mixer, cream together the mascarpone with the vanilla, 1/4 cup of powdered sugar and 1 tablespoon of the chocolate frosting. In a separate bowl, beat the egg whites with 1 tablespoon of sugar and Cream of Tartar until stiff peaks form (this will take a while). Fold the whites into the cream cheese until the mixture is smooth. Dunk each of the first 12 Stella D'oro S's into the coffee/rum liquid for no more than 5 seconds before layering them on the bottom of a 9.5 by 13-inch pan. Break apart the breakfast treats to fit in the spaces, if you have to. Spread all of the mascarpone filling onto the cookies to cover them. Then, take the 2 lemons and grate as much zest as you can on the layer before dipping and arranging the last 12 Stella D'oros. Crown the tiramisu with the dark chocolate frosting. There should be just enough do to so, if you stop licking your fingers! Cover the whole dessert with plastic wrap and leave it in the fridge for at least 2 hours or overnight. Slice and serve with fresh fruit.

Yields 12 servings (enough for 4 VERY hungry Italians!)

Yeah, yeah. I know this dish isn't exactly healthy and it isn't exactly vegan. But Easter Sunday's coming in a few weeks, and if you can't treat yourself once in a while, then what's the use of living?

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  • posted about this on Facebook 2015-03-08 08:53:42 -0700
    Community: TIRAMISSSSU
  • published this page 2015-03-08 08:53:31 -0700