This Boozy Tiramisu starts with a frozen pound cake and your choice of spiked coffee. An easy, no-bake dessert that won’t heat up the kitchen this summer and it’s easy to make ahead!
I’ve got the usual instructions and recipe card below, but this time my CIO (aka, my husband 🙂 helped me with an overview video, so I hope you enjoy it and hopefully more to come!
I’ve made this in two sizes — you can stretch one pound cake to make a 9 x 13 pan and it’s a little thinner, but will feed a little more people. Or you can use the 11 x 7 pan that you’ll see pictured here for a little taller tiramisu that feeds a little less, totally up to you.
Start with a Sara Lee frozen pound cake. Signature move ~ I did not plan ahead so the only time the pound cake had to defrost was the five-minute drive from the store, but it sliced up super easily and didn’t effect how the coffee absorbed at all. So defrosted or frozen works equally well here. Cut the cake in half and slice up that half to fill the bottom of your pan. It’s okay if it’s not perfectly even or if you have to add some weirdly sized pieces to fill the dish like you’ll see below. It all melds together and you won’t be able to tell at all with the finished product. Make a cup of coffee and spike it (I went with two shots) with your choice of booze. I used a Rumchata Frappe Shots mini, and it added a really great depth of flavor to the coffee. Drizzle half the mug of spiked coffee over the cake.
Beat your cream cheese and sugar until smooth. Add in the chocolate syrup and fold in a cup and a half of whipped cream. I did use real whipped cream here because I am a certified kitchen gadget hoarder and we own a whipped cream maker. When I get very sleep deprived (like with a newborn) I suddenly get thoughts like, “Do you know what would solve all of our problems?? Being able to serve homemade whipped cream at a moment’s notice!!” While it did not solve all of our problems, the whipped cream maker has made all the holiday pie rounds, topped off some hot chocolate this winter, and I’ve used it for several recipes, so maybe not completely crazy? Trying to justify here. If you’re interested, you can check it here (this is an affiliate link), otherwise I’ve made this tons of time with Cool Whip and that worked equally well.
Layer half of your cream cheese mixture on top of your cake and spread it evenly around. Top with the remaining pound cake sliced up, drizzle with coffee and spread the remaining cream cheese mixture on top. I added about a teaspoon of cinnamon to a 1/4 c. of cocoa powder to dust the top.
This is great when served right away and last time I made it I had to do it the night before and I was worried that the whipped cream would fall or get runny, but it didn’t at all. And the leftovers kept well in the fridge for a few days after.
Did anyone try a different liquor for the spiked coffee? I’d love to hear in the comments!
P.S. Don’t forget if you haven’t already you can sign up for emails here so you don’t miss a beat ~ I’ll also send special sneak peeks so you’ll always know what’s up next!
- 1 frozen pound cake (I used Sara Lee)
- 1 mug of coffee
- 2 shots of liquor (I used Rumchata Frappe Shots)
- 1 pkg. cream cheese, softened
- 1 c. sugar
- 1/2 c. chocolate syrup (I used Hershey's)
- 1 1/2 c. of whipped cream or Cool Whip
- Cinnamon and cocoa powder for dusting
- Start with a 9 x 13 or 11 x 7 pan. Both work equally well, but the 9 x 13 results in a thinner finished product
- Cut the cake in half, and cut each half into slices. Half of the cake will fill the bottom of your pan.
- Add two shots of your choice of liquor to your mug of coffee and drizzle half of the mug over your sliced cake.
- Beat your softened cream cheese and sugar until smooth
- Add in your chocolate syrup and mix until blended.
- Fold in your whipped cream or Cool Whip until blended.
- Spread half of your cream cheese mixture over your sliced cake.
- Slice and layer the second half of your pound cake on top, then drizzle the rest of your coffee on top
- Top with the remaining cream cheese mixture
- Dust with a cinnamon cocoa powder (I used 1 t. cinnamon to 1/4 c. of cocoa powder)
- This is equally good when made the night before and will keep in the fridge for several days.