Best Easy Tiramisu Cake Recipes

EASY TIRAMISU CAKE

Steps:

• Cake:.
• Heat oven to 350 degrees F. Grease bottom only of 13"x9" pan with shortening or non-stick spray.
• In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Espresso Syrup:.
• In Small bowl, stir dry espresso and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
• Topping:.
• In medium bowl, beat cream cheese and powdered sugar on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes, or until stiff peaks form. Spread cream mixture over top of cake; dust with baking coaoa, store loosely covered in refrigerator.

QUICK AND EASY TIRAMISU CAKE

Steps:

• 1. Preheat oven to 350 degrees
• 2. prepare cake mix according to package directions adding instant espresso powder to the mix. Divide between two 9 in round pans that have been greased and floured and bake until toothpick inserted in center of cake comes out clean.
• 3. cool cakes in pan on wire rack for ten minutes. Flip out onto wire racks and let cool completely. Slice cakes into two layer each for a total of four layers.
• 4. In a measuring cup combine cooled coffee and 1 tbsp of coffee liqueur and set aside.
• 5. For filling, combine mascarpone cheese, 1/2 cup of powdered sugar (sifted), tbsp of coffee liqueur and tbsp of ameretto/ Beat on low until smooth, cover with plastic and set aside.
• 6. For frosting beat 2 cups of heavy cream, 1/4 cup powdered sugar, 1 tbsp of coffee liqueur and 1 tbsp of ameretto until stiff peaks form. Fold 1/2 cup of cream mixture into filling.
• 7. To assemble cake place bottom layer on cake board or plate and brush with the coffee and liqueur mixture from measuring cup, spread with 1/3 of your filling. Repeat this step for the next two layers. Top with final layer and frost with whipped cream mixture. I garnished my cake with fresh raspberries and cocoa powder, you could also use chocolate curls, candied coffee beans.. etc.
• 8. refrigerate cake for at least two hours before serving, gets better if it sits overnight.