One of Jack's all time favorite desserts is Tiramisu so when I see recipes for it I have to give is a shot for his benefit. I found this recipe on Betty Crocker's website. We enjoyed this recipe and it has inspired me to make my own variations too. If you don't like the flavor of coffee then you might want to consider this: I think it would be wonderful to replace the coffee with orange extract or zest in the crust part! Then leave it out completely in the cream cheese chocolate layer so that you just have Chocolate. I love orange and chocolate together so I can't wait to try it with Orange or maybe even Raspberry flavors.
1 cup Original Bisquick® mix
1/2 cup sugar
1/3 cup baking cocoa
1 Tablespoon instant espresso coffee (dry) (I use Regular Decaf!)
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup frozen (thawed) orange juice concentrate
1 teaspoon instant espresso coffee (dry) (again Regular Decaf)
1 Tablespoon hot water
1/4 cup chocolate-flavored syrup
1 1/2 cups whipping (heavy) cream
Baking cocoa, if desired for garnishing on top
Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.
High Altitude (3500-6500 ft): No changes.