Tiramisu Tres Leches Cake Food

TIRAMISU TRES LECHES CAKE

Steps:

• Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
• Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
• Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
• Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
• Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
• While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
• Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
• In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
• Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.

TRES LECHES TIRAMISU

Steps:

• For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper. Bring to a simmer over medium heat. Simmer for 2 minutes. Remove the pan from the heat and whisk in the coffee liqueur. Cool before using.
• For the whipped cream: Pour the cream into a medium bowl. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes. Add the powdered sugar, cinnamon, vanilla and mascarpone. Mix until well combined.
• Dip the ladyfingers in the chocolate tres leches. Place 2 to 3 ladyfingers in the bottom of each trifle dish. Top with 1 tablespoon of the chocolate tres leches. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries. Repeat the layers and garnish the top of each trifle with fruit pieces. Chill until ready to serve.