Pound Cake Tiramisu Food

POUND-CAKE TIRAMISU

Steps:

• In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
• In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

EASY TIRAMISU

Steps:

• Cut cake into nine slices. Arrange in an ungreased 11x7-in. dish, cutting to fit if needed. Drizzle with coffee. , In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving.

TIRAMISU CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
• Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, mix coffee syrup ingredients. Set aside to cool.
• Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
• To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
• Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

TIRAMISU (MY FAMILY'S FAVORITE DESSERT)

Steps:

• In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
• In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
• Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.

TIRAMISU CAKE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
• Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
• Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
• Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

TIRAMISU POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
• Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.
• Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours.
• Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; mix well.
• Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350°F Grease and flour 3 (9-inch) round pans.
• Prepare the cake mix according to package directions.
• Divide two thirds of batter between 2 pans.
• Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; 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 powdered sugar and 2 tablespoons Kahlua 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.
• Spoon 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.
• Spoon 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.
• Spoon 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 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

TIRAMISU CAKE FROM TIM

Steps:

• Preheat oven to 350°. Coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
• With electric mixer, beat cake mix, melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
• Bake at 350° for 40 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
• Frosting: In a large bowl, beat cream cheese, sour cream, butter, liqueur & vanilla on medium speed until light & creamy (2 mins or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Refrigerate while cake cools.
• Once cake is cool, spread frosting over top & sides. Refrigerate until ready to serve. Dust with cocoa.