Easy Tiramisu Dessert

Here’s great-tasting tiramisu that's sprinkled with candy – a delicious dessert!
By Betty Crocker Kitchens

Prep Time: 15 minutes
Total time: 1 hour 15 minutes
Servings: 12

Ingredients:
1 package (10.75 ounces) frozen pound cake, thawed and cut into 9 slices
3/4 cup strong-brewed coffee (room temperature)
1 cup sugar
1/2 cup chocolate-flavored syrup
1 package (8 ounces) mascarpone cheese or cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped

Directions:
1. Arrange cake slices in the bottom of a rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover the bottom of the dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup, and mascarpone cheese in a large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
3. Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.

Via Betty Crocker

Brownie Biscotti

An easy, chocolate version of an Italian favorite.

Ingredients:

1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.