Tiramisu Cake Recipes

 





Ingredients


Cake


1 box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Coffee Syrup


0.25 cup hot brewed espresso coffee or very strong coffee


2 tablespoons cognac


2 tablespoons powdered sugar


Filling


3 cups mascarpone cheese


1.5 cups powdered sugar


2 tablespoons cognac


3 teaspoons vanilla


1 cup cold whipping cream


Garnish


3 tablespoons Dutch processed or regular unsweetened baking cocoa

Chocolate-covered coffee beans


3 oz dark baking chocolate, coarsely chopped


Steps


In 325°F for dark or nonstick pans. Grease 2 (9-inch) round cake pans 


with shortening; line pans with cooking parchment paper. Make cake 


mix as directed on box, using water, oil and eggs. Pour batter into 


pans.


Bake  29 minutes or until toothpick inserted in center comes out 


clean. Cool 10 minutes; remove from pans to cooling racks. Cool 


completely.


In small bowl, mix coffee syrup ingredients. Set aside to cool.


Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups 


powdered sugar, 2 tablespoons cognac and the vanilla with electric 


mixer on medium speed until smooth. In small bowl, beat whipping 


cream with electric mixer on high speed until stiff peaks form. Gently 


fold whipped cream into mascarpone mixture until combined.


To assemble, cut each cake horizontally to make 2 layers. Place 1 


cake layer on plate; moisten generously with coffee syrup, then spread


 with about 1 cup of the filling. Repeat with remaining 3 cake layers. 


Spread remaining filling over top and side of cake.


Sprinkle cocoa over cake. Arrange coffee beans around top edge of 


cake. Sprinkle chopped chocolate around bottom edge of cake. 


Refrigerate at least 3 hours before serving.

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