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    MIX: Tiramisu Layer Cake


    Source of Recipe


    Woman's World Magazine, 3/2/04

    * Exported from MasterCook *

    Tiramisu Layer Cake

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Cakes, Mixes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package devil's food cake mix
    -- (18.25 oz)
    1 cup sour cream
    3 eggs
    1/3 cup canola oil
    5 tablespoons instant coffee powder, divided
    1 cup mini semisweet choocolate chips
    3 cups heavy cream -- divided
    -- (1 1/2 pints)
    1/2 cup confectioners' sugar -- divided
    2 ounces white chocolate -- melted, slightly
    -- cooled
    3 tablespoons sweet Marsala wine
    1 container mascarpone cheese (8 oz)
    1 teaspoon unsweetened cocoa powder

    Preheat oven to 350 degrees F.

    Coat 2 (9-inch) round cake pans with cooking spray. At low speed, beat cake mix, sour cream, eggs, oil, 3 tablespoons coffee powder, and 3/4 cup water, 30 seconds. Increase speed to medium; beat 2 minutes. Stir in chips. Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely.

    At medium speed, beat 2 cups cream and 1/4 cup confectioners' sugar until beginning to thicken. Add half of white chocolate; beat until stiff peaks form. Reserve.

    In medium bowl, stir 1 tablespoon coffee powder into marsala until dissolved. Stir in 2 tablespoons sugar and mascarpone until smooth. Fold in 1 cup reserved whipped cream. Transfer remaining whipped cream to pastry bag fitted with large star tip; refrigerate.

    Insert toothpicks halfway up side of cake layer. Using toothpicks as a guide, with a serrated knife, horizontally cut layer in half. Repeat with remaining cake layer. Place 1 cake layer on serving platter; spread with 1/3 of mascarpone filling to within 1/2 inch of edge. Top with another cake layer. Repeat with remaining filling and cake layers ending with cake layer.

    At medium-high speed beat remaining cream with remaining coffee powder, sugar and white chocolate until stiff peaks form; spread over side of cake. Pipe reserved whipped cream over cake top and edge. Sprinkle cocoa through small sieve over top.



    Source:
    "Woman's World Magazine, 3/2/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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