Tiramisu (from Dan)
For the cake:
1 (18.25 ounce) package moist "White Cake" mix (you need eggs and oil too)
1 teaspoon instant coffee powder
1/3 cup espresso coffee
2 tablespoon Kahlua
Filling between the cake layers:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar (powder sugar)
3 tablespoons coffee flavored liqueur
Frosting:
2 cups Heavy Cream
1/4 cup Powdered
4 tablespoons Kahlua
Garnish:
2 tablespoons unsweetened cocoa powder
Semisweet chocolate
DIRECTIONS:
1)Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (2-inch) pans.
2)Prepare the cake mix according to package directions.
3)Divide the batter between the 2 pans.
4)Put the instant coffee into a little bit of hot water to dissolve it.
5)Pour it into the one of the pans and stir.
6)Bake both pans in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean and dry.
7)Let the pans sit and cool for 10 minutes. Then, put the pans into the refrigerator.
8)Brew the espresso (make 1/3 cup). Combine the brewed espresso and 2 tablespoons of Kahlua; set aside.
9)To make the filling between the cake layers:
In a small bowl, using an electric mixer set on low speed, combine mascarpone cheese, 1/2 cup confectioners' sugar and 3 tablespoons Kahlua; mix until it is just smooth. Cover with plastic wrap and refrigerate.
10)To make the frosting:
In a medium bowl, using an electric mixer set on medium-high speed, beat the heavy cream, 1/4 cup confectioners' sugar and 4 tablespoons coffee liqueur until stiff.
11)Lightly mix 1/2 cup of frosting mixture into filling mixture.
To assemble the cake:
12)Cut the 2 cakes in half long ways (horizontally). This will make four layers of cake (two plain layers, and two coffee layers)
13)Place the first plain cake layer on a serving plate. Using a fork, poke small holes in the cake, about 1 inch apart.
14)Pour one fourth of reserved espresso mixture all over cake,
15)Spread with one third of the filling mixture.
16)Place one coffee layer on top of the first layer, and poke holes like before
17)Pour another one fourth of the espresso mixture over the second layer
18)Spread with another one third of the filling.
19)Place the 2nd plan cake layer on top and poke holes again
20)Pour another one fourth of the espresso mixture over the third layer
21)Spread with the remaining filling.
22)Place the last layer of cake on top and poke holes.
23)Pour the rest of the espresso mixture on the cake.
24)Spread sides and top of cake with frosting.
25)Sprinkle the cake with the cocoa powder
26)Garnish with chocolate curls (make this by taking the semisweet chocolate and using a vegetable/potato peeler to make curls)
27)Refrigerate at least 30 minutes before serving, but if you store in the refrigerator for 8 hours or more, it will taste even better!
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