Follow these steps for perfect results
poundcake
cubed
coffee liqueur
instant pudding mix
milk
cold
dutch-processed cocoa powder
amaretto liqueur
graham crackers
crushed
ginger snaps
crushed
Gather all ingredients.
Defrost the poundcake, if frozen.
Cut the poundcake into 1-2 inch cubes.
Drench the poundcake cubes in coffee liqueur.
Prepare the instant pudding mix with cold milk.
Stir in cocoa powder and amaretto liqueur into the pudding.
Crush graham crackers and ginger snaps.
Layer half of the cookie crumbs in a casserole dish.
Pour half of the pudding over the crumbs.
Place the coffee-soaked poundcake cubes on top of the pudding.
Cover the poundcake with the remaining pudding.
Sprinkle the remaining cookie crumbs on top.
Cover and refrigerate for at least 3 hours.
Expert advice for the best results
Adjust the amount of coffee liqueur to your liking for a stronger coffee flavor.
Use different flavored instant pudding mixes to experiment with variations.
For a richer flavor, use mascarpone cheese instead of pudding.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with cocoa powder and garnish with chocolate shavings.
Serve chilled as a dessert.
Pairs well with coffee or dessert wine.
Enhances the coffee flavor of the torte.
A sweet dessert wine that complements the flavors.
Discover the story behind this recipe
Adaptation of Italian Tiramisu
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