Homemade Tiramisu Cake

4 years ago

This is a tiramisu cake that I made for my mom`s birthday back in March. For the recipe, you can search "Tiramisu Layer Cake" on http://allrecipes.com. Or please see the end of this post for a copy of the recipe.

I used a springform for easier removal. I also substituted the coffee liquer with an espresso shot bought from Starbucks because coffee liquer is just too expensive. Everything else was according to recipe. It was really hard to find ladyfingers where I live. The grocery stores only sell the hard cracker type, which cannot be used to make tiramisu. I had to go all over town to find an italian bakery that carried soft ladyfingers. As for the mascarpone cheese, it was easy to find but quite expensive. It costed about $10 to have the enough amount to make the cake.

Everything turned out well in the end and my mom really enjoyed it. The only downside was that it was a too sweet. So I would suggest reducing the sugar by at least half.

Here is the recipe:


1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners` sugar
2 tablespoons coffee flavored liqueur

2 cups heavy cream
1/4 cup confectioners` sugar
2 tablespoons coffee flavored liqueur

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners` sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners` sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

*Recipe above does not belong to me. Please see sourcelink!

Source link: http://allrecipes.com/recipe/tiramisu-layer-cake/detail.aspx?event8=1&prop24=SR_Title&e11=tiramisu&e8=Quick%20Search&event10=1&e

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