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Saturday, February 12, 2011
♡ ; Tiramisu layer Cake @ 3:18 PM
This is one of my favourite desserts! Different people make it differently, so it's really hard to tell which tiramisu is better than which. But I know that this cake is originated in Italy, so if you were to go there, you will eat the most original tiramisu there! I am craving for this right now at the moment too. The image from Google made me want to just gobble this down in one bite! Oh, I wish they had tiramisu made at the hotel, but they don't make it that well, and it's in squares too! Not original cake form so I do not like it!
Just 2 more days before vday, hope all the couples there will have a happy one! 2 more days before the ♡ series ends! Then I don't need to be searching around recipes related to chocolate! Just kidding, chocolate is always good. Just that, it's so hard to find 14 different chocolate recipes for 14 straight days! You know what I mean :) I'm not lazy, it's just that I don't know a lot of recipes with chocolate in it. I hope you've enjoy this so far! Here's the recipe! :)
Ingredients:
Cake
- 1 (18.25 ounce) package moist white cake mix
- 1 tsp instant coffee powder
- 1/4 cup coffee
- 1 tbsp coffee flavoured liqueur
Filling
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners' sugar
- 2 tbsp coffee flavoured liqueur
Frosting
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tbsp coffee flavoured liqueur
Garnish
- 2 tbsp unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Procedure:
1. Preheat oven to 350F (175C). Grease and flour 3 (9 inch) pans.
2. 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.
3. Bake in the preheated oven for 20-25 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 tbsp coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confections' sugar and 2 tbsp coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. 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.
6. 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-flavoured 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.
7. To make the chocolate curs, use a vegetable peeler and run it down the edge of the chocolate bar.
