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Gathered
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
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Preparation time does not include 1-2 hours refrigeration time. In a mixing bowl, add heavy cream, 2 tablespoons confectioner's sugar, and softened cream cheese. Using a hand ixer, cream until well-combined. Set aside. Melt semi sweet chocolate in microwave. Add espresso and stir well; set aside. Cut pound cake in half horizontally, then slice in strips. Using an 8x8 inch Pyrex dish (or any dish), layer pound cake pieces in a single layer. With a spoon, drizzle espresso/chocolate mixture over cake pieces, going left to right. (Note: Do not soak pound cake!) Add cream mixture on top, using an offset spatula to spread out. Repeat one more layer of each. Mix cocoa powder and remaining 1 tablespoon confectioners sugar. Dust over tiramisu. Cover with plastic wrap and refrigerate 1-2 hours before serving. Enjoy! Note: Any leftover espresso/chocolate mixture is great over vanilla bean ice cream.