QUICK AND EASY TIRAMISU CAKE
Using a box cake mix instead of lady fingers saves you time and money.
Provided by Christa Arwood
Categories Cakes
Time 1h25m
Number Of Ingredients 15
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.
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