In need of a treat with a special boost — then this light and creamy Espresso Chip Tiramisu is the recipe for you!
I’m sure you guys have days like me…get up early, have a full day at work, prepare dinner, help with homework, spend a little time with your hubs, maybe read or watch some TV, then try to unwind before you have to go to bed to wake up to do it all over again.
And lately it seems like the weeks are flying by — especially knowing that today is the first day of fall. It does not feel like it, maybe because it’s still in the 80’s here! But it really is here!!!
I was in a meeting yesterday where it was announced that there were 100 days until New Years! Yikes! I really don’t want to think about that at all. But if I have to, I’ll do it with visions of this amazing dessert dancing around my head!
This melt-in-your-mouth Espresso Chip Tiramisu is so easy to make — it requires simple ingredients and in no-time flat you will have a scrumptious dessert that will give you the energy to make it through your crazy days and this wonderful season. It’s great after a casual dinner with your honey, and even more impressive to serve to your guests — they will definitely ask for seconds!
You start with buttery pound cake, then douse it with some freshly brewed espresso, layer it with sweet concoction of cream cheese, heaving whipping cream and confectioners sugar, sprinkle with mini chocolate chips, repeat, then top it off with more mini chips and a dusting of cocoa powder.
For me, the perfect dessert that will satisfy everyone’s sweet tooth! Light and creamy in texture with the perfect combination of sweetness and bitterness. I have been making this recipe for years and each time it turns out AMAZING!
Mocha Chip Tiramisu
By: Sheila | Sweet Baked Life 
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
butter pound cake (homemade or store-bought)
1 shot espresso (or 1/2 cup strong coffee)
1/2 cup mini semi-sweet chocolate chips, plus extra for garish
2 teaspoons baking cocoa
Instructions
In a large bowl of a stand mixer with the paddle attachment, beat the cream cheese, confectioners sugar and vanilla on medium speed until smooth. Then add the whipping cream and beat until fluffy — about 1 minute.
Cut the pound cake crosswise into slices – about 1/4-inch thick. Note, I used a small loaf and cut 16 pieces. Arrange half of the cake in a single layer at the bottom of a 8-inch oval dish (you can also use an 8-inch square or 9-inch round). Brush the cake with half of the espresso. Then spread half of the cream cheese mixture over the cake using a spatula. Sprinkle evenly with mini chocolate chips. Top with the remaining cake slices. Brush the cake with the remaining of the espresso. Then spread the remaining cream cheese mixture over the top in an even layer. Sift cocoa over the top and refrigerate for 4 hours.
To serve, slice into squares and sprinkle with some mini chocolate chips. Store in the refrigerator for up to 2 days.
For a quick and delicious pick-me-up dessert — whip up this Espresso Chip Tiramisu today!
{recipe adapted from Williams Somona, Cakes, Cupcakes & Cheesecakes}
Sweet Baked Life 
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