Our Recipes

Tiramisu Cake:

1 cup (250 mL) Bisquick™ Mix
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) cocoa
2oz (30 mL) Cordoba's Espresso Forza Tiramisu
1/3 cup (75 mL) butter, melted
2 pkgs (250g each) cream cheese, softened
1 can (300 mL) sweetened condensed milk (NOT evaporated)
1/4 cup (50 mL) frozen (thawed) orange juice concentrate
1 tsp (5 mL) instant espresso coffee powder or granules
1 tbsp (15 mL) hot water
1/4 cup (50 mL) chocolate-flavoured syrup
1 1/2 cups (375 mL) whipping cream
Additional cocoa, optional

  1. Heat oven to 350°F.
  2. Grease a 13x9" pan with shortening or nonstick cooking spray.
  3. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tbsp coffee and the butter until crumbly.
  4. Crumble mixture lightly into pan. Bake for 6 minutes; cool.
  5. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of cream cheese mixture in separate bowl; stir in juice concentrate.
  6. Dissolve 1 tsp espresso powder in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
  7. In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover; refrigerate chocolate mixture.
  8. Spoon orange mixture over crust; freeze crust with orange mixture about 1 hour or until firm.
  9. Spread chocolate mixture evenly over orange mixture; freeze about 4 hours or until firm.
  10. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows.
  11. Sprinkle each serving with additional cocoa, if desired. Store covered in freezer.

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