HOMEMADE TIRAMISU
This homemade tiramisu cake recipe tastes and looks like you slaved in the kitchen. Friends and family will beg you for this recipe.
HOMEMADE TIRAMISU CAKE RECIPE
First you need to make the three 9" cakes. For this cake recipe, if the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture that you want for this homemade cake.
VANILLA CAKE RECIPE
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
1 TBS pure vanilla extract
1 tsp instant coffee
1/4 cup brewed coffee
1 TBS Kahlua or any coffee flavored liqueur
PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and divide two thirds of batter between 2 pans. Stir instant coffee into remaining third of the cake batter and then pour into the remaining cake pan.
Bake for 20 to 25 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Combine the coffee and coffee liqueur together and set aside. The remainder of my homemade tiramisu cake is below.
FILLING
1 (8oz) pkg mascarpone cheese, softened
1/2 cup powdered sugar, sifted
2 TBS Kahlua or any coffee flavored liqueur
FROSTING
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
2 TBS Kahlua or any coffee flavored liqueur
GARNISH
2 TBS unsweetened cocoa powder
1 square dark chocolate bar
To make the 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.
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. Fold 1/2 cup of cream mixture into filling mixture. 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 mixture 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 mixture over the second layer and spread with the remaining filling. Top with 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. Refrigerate at least 3 hours before serving. To make the chocolate curls: Use a vegetable peeler and run it down the edge of the chocolate bar. It's a beauty isn't it! I just love this homemade tiramisu cake.
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