TIRAMISU CUPCAKES (USES CAKE MIX)
These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip
Provided by BlondieItaliana
Categories Dessert
Time 58m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
- Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
- Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
- Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
- Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
- Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
TIRAMISU LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
- Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
- Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
- Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
- Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.
CHOCOLATE TIRAMISU CAKE
This creamy chocolate and coffee layer cake has real wow factor and is ideal for a celebration
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h35m
Number Of Ingredients 16
Steps:
- For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
- Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume - make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
- Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
- Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
- Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.
Nutrition Facts : Calories 563 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
TIRAMISU LAYER CAKE
This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.)
Provided by Cookingfor7
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 456.6, Fat 26.9, SaturatedFat 11.5, Cholesterol 54.3, Sodium 320.1, Carbohydrate 48.6, Fiber 1.1, Sugar 35.9, Protein 4.2
CHOCOLATE TIRAMISU CAKE
Make and share this Chocolate Tiramisu Cake recipe from Food.com.
Provided by Chicagopm
Categories Dessert
Time 55m
Yield 1 13x9 inch cake
Number Of Ingredients 13
Steps:
- Place rack in the center of the oven and preheat the oven to 350 degrees.
- Lightly mist a 13 by 9 inch pan with vegetable oil spray.
- Set pan aside.
- Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
- The batter should look thick and well combined.
- Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed.
- Approximately 35 minutes.
- Remove the pan from the oven and allow it to cool.
- Prepare the syrup.
- Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
- Stir in the Kahlua.
- Using a drinking straw or a chopstick, poke holes in the cooled cake.
- Spoon the syrup over the cake so that it seeps down into the holes.
- Prepare the topping.
- Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
- Spread the topping over the cake out to the edges with a spatula.
- Refrigerate the cake.
- Shortly before serving, sift the cocoa powder over the top of the cake.
- Store this cake covered in plastic wrap in the refrigerator for up to 3 days.
Nutrition Facts : Calories 5311.3, Fat 328, SaturatedFat 131, Cholesterol 1133.5, Sodium 5894.1, Carbohydrate 519.4, Fiber 13.2, Sugar 322.2, Protein 85.1
TIRAMISU BUNDT CAKE
I just love tiramisu, and to my delight I found a recipe for tiramisu cake that doesn't call for hard to find ingredients. Recipe came from a magazine.
Provided by chef FIFI
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare bundt pan as you normally would, grease and flour it.
- Combine cake ingredients together in a mixing bowl and beat with an electric mixer until well blended approximately 3 minutes.(Coffee is not to be added to batter, it will be used later).
- Bake cake according to directions on the box.
- Let cool completely.
- Flip cake on a cake platter and evenly pour the 6-8 ounces of the prepared coffee over the top of the cake so that both sides of the cake top and bottom, will have coffee on it.
- To prepare frosting, combine all ingredients except cocoa powder in a container and beat on high speed for approx 1 minute (add a little bit of milk if frosting is too thick).
- Place in the refrigerator until cake is cooled.
- Evenly spread the frosting onto the cake.
- Keep refrigerated until ready to serve.
- Just before serving, sprinkle with cocoa and a dollop of Reddi whip.
- Enjoy!
TIRAMISU CAKE
Make and share this Tiramisu Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Position oven rack in center of oven; preheat oven to 350°.
- Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
- Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
- Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
- Add in sugar and beat for 3 minutes.
- Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
- Beat in the vanilla (don't be concerned if the mixture looks curdled).
- Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
- Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
- Bake for 28-30 minutes, rotating the pans at midway point.
- When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
- Transfer cakes to a rack and cool for about 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.
- Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
- Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
- Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
- Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
- Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
- Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
- Fold in the rest of the whipped cream with a light touch.
- Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
- Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
- Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
- Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
- Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
- Soak the top of the cake with the remaining syrup.
- For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
- Taste the frosting as you go to decide how much extract you want to add.
- If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
- With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
- Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
- Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
- Just before serving-dust the top of the cake with cocoa.
- To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.
Nutrition Facts : Calories 451.2, Fat 22.7, SaturatedFat 13.5, Cholesterol 148.3, Sodium 199.6, Carbohydrate 56.6, Fiber 0.5, Sugar 33.8, Protein 5.8
TIRAMISU CAKE FROM TIM
This is a very simple cake made with a boxed cake, coffee ice cream and a cream cheese frosting. My friend Tim gave this to me. He found it in Family Circle. I tweeked and here it is for you.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317.8, Fat 14.4, SaturatedFat 6.9, Cholesterol 68.8, Sodium 282.6, Carbohydrate 42.6, Fiber 0.6, Sugar 30.1, Protein 4.5
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