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Tiramisu Cake Recipe
Tiramisu is a well-known Italian dessert. It made by dipping ladyfingers (soft, spongy biscuits) in coffee and layering with a whipped mixture of eggs, sugar and mascarpone cheese flavored with cocoa. The result is a light, creamy coffee flavored dessert.
It is said that the origin of tiramisu dates back to the 1960’s. The story goes that it was created by Roberto Linguanotto, a confectioner and owner of ‘Le Beccherie’ a restaurant located in Veneto, Italy.
However, there are many accounts that dispute that story. Some say the dessert has aphrodisiac properties and was first served in brothels in Treviso.
Still others claim that the cake came about at the end of the 17th century in honor of Duke Cosimo III.
Whatever the true origin may be, one thing we can be certain of is that it first appeared in cookbooks in the 1960’s although it may have been served at restaurants prior to that.
Tiramisu can be incorporated in several desserts including cakes, pastries and more. When made in cake form, it is often square in shape as opposed to most cakes that are round. This is because a square or rectangular pan is better for accommodating the biscuits.
The cake we feature here is a bit of a variation in that it does not include the biscuits. Rather it has layers of coffee flavored cake interspersed with the creamy filling made of the mascarpone cheese and sugar. Liqueur is also added, and this is a common ingredient in many tiramisu desserts.
The cake is frosted with a creamy frosting and a chocolate garnish is added. Chocolate usually plays a role in the creation of tiramisu treats.
Once prepared, the cake makes a fabulous dessert for an elegant ending to an elegant meal. Coffee lovers will especially enjoy this recipe, as it uses 3 different forms of coffee that give it the perfect flavor, without overpowering the dessert. Bon appetit!
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners’ sugar
2 Tablespoons coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners’ sugar
2 Tablespoons coffee flavored liqueur
2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
1. 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.
1. 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.
2. Fold 1/2 cup of cream mixture into filling mixture.
Assembling the Cake:
1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the