Sunday, March 1, 2009

Tiramisu Toffee Trifle Pie

Grand Prize Winner

Makes 8 to 10 servings
* 1 1/2 tablespoons instant coffee granules
* 3/4 cup warm water
* 1 (10.75-ounce) frozen pound cake, thawed
* 1 (8-ounce) package mascarpone or cream cheese, softened
* 1/2 cup powdered sugar
* 1/2 cup chocolate syrup
* 1 (12-ounce) container frozen whipped topping, thawed and divided
* 2 (1.4-ounce) English toffee candy bars, coarsely chopped

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.

Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.

Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.



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