Valentine's Day Recipe: Tiramisu Cake

With Valentine's Day coming up soon, I have been looking for romantic recipes to serve my husband. He loves desserts, and for him, the sweeter the better. I, on the other hand, prefer desserts that are a bit less sweet, like cheesecake or Tiramisu.

Have you ever tried making traditional Tiramisu? It can be pretty tricky, and not something to attempt if you're a "kitchen virgin".

Luckily, while browsing the internet, I found some great recipes for Tiramisu cakes! These are full of that wonderful flavor but take a lot less work. I have made a few of the recipes, played with ingredients, and tweaked it until I found what I believe is perfection. My husband and kids agree! The best part? This uses a simple boxed white cake mix as a base. Can't get much easier than that!

The secret behind this deceptively simple recipe is to use good quality ingredients. For the coffee, we like Tim Horton's. This can be ordered online if you're not in certain places in the US or in Canada, where Timmy's is abundant. (Trust me...This coffee is AMAZING, and I am not even a big coffee drinker!) We also like Ghiradelli chocolate for the chocolate curls. Any chocolate will do, of course, but we have found that this brand is quite easy to work with and has a wonderful, complex flavor. The end result? A decadent Tiramisu cake that will make people think you slaved away all day long!

Want the recipe? Keep reading!

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Tiramisu Cake:

Ingredients:
        CAKE:

• 1  package moist white cake mix (We like Pillsbury Moist Supreme)
  
• 1 teaspoon instant coffee powder
  
• 1/4 cup coffee (We like a strong brew, and we use Tim Horton's.)
  
• 1 tablespoon coffee flavored liqueur (We like Patron XO CAFE)
  
  FILLING:
  
• 1 (8 ounce) container mascarpone cheese
  
• 1/2 cup confectioners' sugar
  
• 2 tablespoons coffee flavored liqueur
  
  

        FROSTING:

• 2 cups heavy cream
  
• 1/4 cup confectioners' sugar
  
• 2 tablespoons coffee flavored liqueur
  
  GARNISH:
  
• 2 tablespoons unsweetened cocoa powder
  
• 1 (1 ounce) square semisweet chocolate (We like Ghiradelli)
  
  

Directions:

1. Preheat oven to 350 degrees F.
2. Grease and flour 3 (9 inch) pans.
3. 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. (This gives the layers color and flavor contrast.)
   
4. Bake in the preheated oven for 20 to 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.
   
5. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
6. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur. Beat just until smooth. Cover with plastic wrap and refrigerate.
7. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
8. 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. Pour 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. Pour 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. Pour 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.)