Royal Hawaiian Tiramisu

by Anne Papina on March 5, 2008

Royal Hawaiian Tiramisu
Prep time
Cook time
Total time
Contributed with permission by King's Hawaiian and ARA Content.
Recipe type: Dessert
Cuisine: Italian
Serves: 12
  • ¾ cup cold espresso or strong coffee
  • ¼ cup coffee liqueur
  • 1 package (8 ounces) cream cheese, softened
  • 2 packages (3.4 ounces) instant vanilla pudding mix
  • 3 cups half-and-half
  • 3 tablespoons. Amaretto liqueur
  • 4 ounces semisweet chocolate bar, finely chopped
  • 1 16-ounce loaf of King's Hawaiian Sweet Bread
  • 1½ cups whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup sliced almonds, toasted
  1. Blend espresso with coffee liqueur. Set aside.
  2. Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat one minute until blended. Set aside.
  3. Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into three equal layers.
  4. To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan. Drizzle ⅓ of espresso mixture evenly over first layer. Top with ⅓ of pudding mixture and then ¼ of chocolate.
  5. Repeat layering with remaining 2 bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.
  1. Remove rim from pan. Whip cream with powdered sugar and vanilla until fluffy. Spread over top and sides. Garnish top with almonds and remaining chocolate.


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