Who doesn't love Tiramisu? Well, no need to go to that posh bakery on Austin Street anymore. Cause I can assure you, that you can whip up fancy taste without the work or price tag. You'll no longer crave Tiramisu on occasions. It can be a simple mid week decadent dessert with a good book. Because that is exactly I'm about to go do once I finish this blog entry. However, this recipe isn't entirely made from scratch, an you'll be glad it isn't -- us a cake mix will be a real time saver for everyone trying this recipe; including me. I'll try to keep it as organized and simple as possible. Since, well be making the cake, filling, garnish, and the frosting today. Before, you decide to recreate this decadent cake be sure to have all the following ingredients in your pantry.
CAKE
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavor liqueur
*** I prefer to use Duncan Hines® Moist Deluxe Classic White Cake Mix ***
FILLING
- 1 (8 ounce) container of mascarpone cheese
- 1/2 cup of confectioners sugar
- 2 tablespoons coffee flavor liqueur
FROSTING
- 2 cups heavy cream
- 1/4 cup of confectioner sugar
- 2 tablespoons coffee flavor liqueur
GARNISH
- 2 tablespoon of unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Okay, now that you have checked your pantry for the needed ingredients or made a trip to your local supermarket. Let's get started. Since, this will take a bit time, along with hefty instructions. I'll use a numerical way of giving directions to keep you organized, also to keep you from getting confused or repeating various steps.
FIRST, you'll need to preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour 3 (9 inch) round baking pans.
SECONDLY, you will now need to prepare the cake mixture according to the packaging baking instructions on the box. Then divide two thirds of the batter between 2 pans. Now stir the instant coffee into the remaining batter, and pour it into the remaining baking pan.
THIRD, your going to bake it in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Then, let it cool in the pan for approximately 10 minutes. Then turn it over, emptying it from the pan onto a wire rack and have it cool completely. An in a measuring cup combine brewed coffee an 1 tablespoon coffee liqueur, set it aside for later.
FORTH, the filling. In a small bowl, using an electric mixer set on low speed, you'll need to combine mascarpone, 1/2 cup of confectioners sugar and 2 of tablespoons coffee liqueur, then beat until smooth. Cover with plastic wrap and refrigerate until needed.
FIFTH, the frosting. In a medium bowl, using an electric mixer set on medium-high speed, you'll beat the cream, 1/4 cup of confectioners sugar, and two tablespoons of coffee liqueur until it's stiff. Then, fold 1/2 cup of cream mixture into the filling mixture.
SIXTH, time to assemble the cake. Place one plain cake layer on a serving plate. Then, using a thin skewer, poke holes in the cake about 1 inch apart. Then, pour one third of reserved coffee mixture over cake, and spread half of the filling mixture. Then, top with the coffee-flavored cake layer, poke holes into cake. Now, pour another third of the coffee mixture over the second layer and spread with the remaining filling. Then, you'll add the remaining layer, poke holes into the cake. Then, pour the remaining coffee mixture on top. Spread the sides and top of the cake with the frosting. Finally, place cocoa in a sieve and lightly dust the top of the cake. Then, go ahead an garnish with chocolate curls. And, refrigerate at least 30 minutes before serving.
NOTE. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Hope you enjoy making this recipe as much as I do. But, most of all -- I hope you enjoy eating this decadent layered tiramisu cake. Be sure to comment or leave any feedback once you've tried this recipe.
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