Recipe: Tiramisu Cake

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Tiramisu Cake. Try it and let us know what you think!

Ingredients:
1 box (18.25 oz.) devil’s food cake mix, prepared according to directions but substituting coffee for water
1/2 c. plus 2 T. freshly made espresso or strong coffee
2 T. coffee-flavored liqueur, such as Kahlua (optional)
2 8 oz. tubs mascarpone cheese
1 c. heavy whipping cream
Garnish: unsweetened cocoa powder and coffee beans

To prepare:
1. Heat oven to 350 degrees. Line a 9 x 13 baking pan with foil, letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.

2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift cake from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, lift cake and return to pan.

3. Mix 1/4 c. espresso and the liqueur in a small bowl. Brush onto top of cake.

4. Stir mascarpone and remaining espresso in a large bowl until blended. Beat cream and sugar in a medium bowl on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding swirls with back of a spoon.

5. Lightly dust cake with cocoa stirred through a strainer. Cut into squares. Garnish with coffee beans.