TIRAMISU CAKE USING A CAKE MIX
My company loved this cake. I wonder why???!!!???
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 3 (9-in) pans.
- 2. Prepare 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 preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center 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.
- 4. To make 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.
- 5. To make 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 mixure 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 over the the second layer and spread with the remaining filling.
- 7. Top with the 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. Refigerate 30 minutes before serving
- 8. NOTE: To make curls, use vegetable peeler and run it down edge of chocolate bar.
TIRAMISU CUPCAKES (USES CAKE MIX)
These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip
Provided by BlondieItaliana
Categories Dessert
Time 58m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
- Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
- Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
- Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
- Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
- Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
TIRAMISU CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
- For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
- For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.
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
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