Tiramisu cakes

I love making cake. Love it. It’s such a fun process. Baking the cake, making the filling and frosting or ganache or glaze or whatever you want

f you like tiramisu, you will love this cake. Tiramisu is an Italian dessert that layers ladyfingers with a mascarpone filling and it is usually served in pan and cut into squares. This is an elegant cake version of this beloved dessert

I am planning for my son’s birthday party and instead of having

birthday cake delivery  from outside I would like to make cake myself

this time a Tiramisu cake. it was invented in Treviso at some point in the 1960s, although others suggest its may have originated in Siena, or been inspired by another Italian dessert,zuppa inglese. Regardless of what you believe, one fact – and my favourite – remains indisputable

This recipe isn’t entirely faithful to a traditional tiramisu cake recipe.

Don’t be put off by all the stages listed below – this cake is actually incredibly easy to make. If you can bake a basic sponge, whip some cream and toast some nuts, you’re 99% of the way there.

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 teaspoons instant coffee powder
1/2 cup coffee
3 tablespoons Kahlua
2 Tablespoons instant espresso powder
2 Tablespoons boiling water

For the espresso syrup:

1/2 cup water
1/3 cup sugar
1 Tablespoon Kahlua

FROSTING
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons Kahlua

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Whisk the egg yolks and ½ cup caster sugar together until pale and thick.

Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready.

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.
Decorate the cake as desired.

if you don't want making such cake yourself , you can click here to order.