Tiramisu – An Italian classic cake. Moist sponge cake/ladyfingers soaked with dark coffee/rum syrup filled with mascarpone cheese filling sprinkled with cocoa powder!!!
There are many variations of making “tiramisu”… Different flavorings can be used; coffee flavor is replaced with all sorts of other flavors. I’ve seen pumpkin tiramisu, the raspberry tiramisu, the mango, and so on… sponge cakes often used instead of biscuits (ladyfingers), etc…. Lots and lots of variations.
I prefer the simpler version….I wanted to make a tiramisu “cake”; I whipped my cream to a slightly stiffer consistency…so that it would hold its shape when cutting slices.
I used springform pan (8-9 inches) and made a triple layer tiramisu. You can certainly use any pan you like…or simply use a glass tumbler/footed glassware….
2 1/2 cups heavy cream
1/2 cup milk
1 pkg. (4 serving size) JELLO-O Vanilla Flavored Instant Pudding
1 (8 oz.) mascarpone cheese
2 tsp vanilla extract
2 Tbsp. Kahlua or your favorite coffee liqueur
3 Tbsp. powdered sugar
1 1/2 cup strong cold coffee
Combine mascarpone cheese with vanilla, 1 tablespoon of powdered sugar and 1 tablespoon of Kahlua in a bowl and beat with electric mixer until combined and creamy for about 1 minute. Gradually add in milk, heavy cream and dry pudding mix, beat until slightly stiff consistency.
In a bowl, combine coffee plus 2 tablespoon of powdered sugar and 1 tablespoon of Kahlua….
Dip ladyfingers in coffee mixture and place in pan…if necessary break biscuits to fit.
Add a portion (about 3 tablespoon) of the mascarpone cream mixture and level out. Sprinkle with shaved chocolate.
Repeat layer two more times.
Refrigerate for 30 minutes.
Flip the cake upside down onto your cake platter
and apply rest of the mascarpone cream mixture on sides and top of the cake. (for the top, I used cake decorating bag with round tip and piped little circles onto the cake)
Sprinkle with cocoa powder, shaved chocolate or coffee beans. If you want you can decorate the side of the cake with extra ladyfingers or shaved chocolate… Be creative!!!
Refrigerate for a few hours or overnight.
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