Last year I found this recipe, so decided to give it a try, even though my DH and I do not like coffee, and it turned out amazing. I sent the recipe to the group, and our beautiful Rana, tried it and sent me a pic of her version. Might I say Rana, ur pic looks amazing!! I love it! You did an amazing job on it!! Hope it tasted as good as it looks.
RANA'S TIRAMISU LAYER CAKE
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
- Prepare the cake mix according to package directions. Divide batter between 2 pans. Stir instant coffee into 1 of the cake batter 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 half of reserved coffee mixture over cake, then spread with the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour the other half of the coffee mixture over the second layer. 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.
4 comments:
I just remembered! I used lady fingers instead of white cake.... much easier to handle.
I made the salsa chicken you posted a couple days ago and my kids absolutely loved it! Thank you so much.
Sabreen
Sabreen, glad u liked it!! It is so easy to make, and absolutely delicious!! Hope u get to enjoy more recipes from here. I will try and post as many as I can, we have a year of recipes that we have sent out, and now all of us are trying to make them, and get pics of them to post on the website, so we can share it.
So glad I found your blog and I can't wait for the recipes to come!
Sabreen