TIRAMISU LAYER CAKE
Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!
Provided by bettina
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 465 calories, Carbohydrate 46.3 g, Cholesterol 77.7 mg, Fat 28.9 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 308.8 mg, Sugar 34.4 g
TIRAMISU CAKE
You can use rum or brandy, if you like.
Provided by Michelle
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
- Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 32.7 g, Cholesterol 70.9 mg, Fat 26.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 243.3 mg, Sugar 15.4 g
TIRAMISU CAKE
Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits.
Provided by Paula Kittelson
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (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 25 to 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.
Nutrition Facts : Calories 630, Carbohydrate 49 g, Cholesterol 145 mg, Fat 8 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 1 g
TIRAMISU LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
- Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
- Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
- Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
- Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.
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TIRAMISU CAKE RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
- For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick.
- Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
- Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
- For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
- When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
- Using the loose base of a square cake tin as a guide, cut two 18cm (7 in) squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
- Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
BEST TIRAMISU CAKE RECIPE - HOW TO MAKE TIRAMISU CAKE
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3/5 (2)Total Time 2 hrs 30 mins
- Make the cake: Preheat oven to 350° and grease two 8" pans with cooking spray and line with parchment.
- In another large bowl using a hand mixer, beat together egg yolks and 1 cup sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
- In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
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