Reviewed: Nov. 8, 2009

I made this for my husband's birthday, and he loved it. I made my own white cake, instead of using a boxed mix (we don't do packaged stuff), and had to make my own mascarpone because I couldn't find any in my area. The results were great, though. Even over the next few days, as it got soggier and soggier in the refrigerator, it just got better and better! ;)

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pocobelle

Cooking Level: Expert

Home Town: Eureka Springs, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 8, 2009

This Cake was Delish. Thanks for such a wonderul recipe. I got rave review when i made it. This will be my new cake for special events. YUMMY

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DCRUZARELLI

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Reviewed: Nov. 7, 2009

I found a picture of a Tiramisu Wedding Cake when I googled it. It's a 3 tier cake rimmed with chocolate drizzled ladyfingers wrapped in a beautiful ribbon. I made this for my daughters Christening, because I was doing an Italian theme. Flavors were perfect. I bought instant espresso to put in cakes. Used two layers coffee and one vanilla on each stack. Used long dowels to hold all three tiers together. Made the day before so flavors would meld together. Would recommend this cake as a alternative to plain cake that is served at every party. Everyone will want the recipe. Good luck!

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stefan122976

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Reviewed: Nov. 5, 2009

Wow - this is really good and looks like it took all day to make. I used a little extra Kaluha just because it's delicious and glad I did.

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katquilter

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Reviewed: Nov. 4, 2009

This was a fantastic way to save time and give the Tiramisu a bit more to it with the cake layer. A nice change to traditional Tiramisu.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 3, 2009

Followed recipe exactly. Every time I make it I get asked for the recipe. Even my boss who hates tiramisu loved this cake. Thanks for the recipe.

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Shannon

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 31, 2009

The best

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tebald

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Reviewed: Oct. 27, 2009

this was really good. i didn't use the liquore instead used vanilla. turned out and tasted good

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Jamie Jensen

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Reviewed: Oct. 26, 2009

Great this was very light, but very satisfying.

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MASTERCHEF

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

Easy and excellent!

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KANDYKAIN

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Reviewed: Oct. 25, 2009

Yummy! I can't add much to all the reviews but this cake is very good. I left out the liquor since my kids were going to be eating too. Thanks for the recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 25, 2009

Fantastic! Doubled the coffee powder and liquor for every instance. Also followed other's suggestions with making two layers (top and bottom) with the coffee powder and leaving 1 (middle) without. Amazingly good!

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Oct. 24, 2009

I was so proud of this cake when I made it. It looked gorgeous and tasted amazing. All the different layers looked beautiful! I will definitely be making this again. Next time I will try making two coffee layers instead of one and will double the amount of coffee/liquer mix that's poured on the cakes.

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Oct. 19, 2009

I love this recipe. Not only is it easy (and yummy!!!), but it is very versatile. I have customized it on numerous occassions depending on the croud I was serving (I've decreased the kahlua, I've decreased the coffee, I have even decreased the amount of icing). No matter who you are serving, this recipe can work for you!!

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RP

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Reviewed: Oct. 19, 2009

Cake was excellent, very light. I divided the cake mix into thirds using my scale, and made 2/3 of the cake with coffee instead of water as called for in the recipe. That dissolved the granules much better! Used M84Michael's review for frosting-- "level 6 for the first 3 minutes then level 8 for 2 minutes in a cold kitchen aid mixer." It was perfect! I don't think the pirouettes were worth the money. The cake is pretty without them if frosted immediately. Plus the cake gets better over time, while the pirouettes just get soggy! If you do use pirouettes, you need two canisters, or to cut the pirouettes in half, which will be a little shorter than the cake.

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Kayla

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Reviewed: Oct. 18, 2009

Yummy!! After making this according to the recipe the first time, I now double up the filling and coffee/liquor mix that goes on the cakes--delicious!

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JAKEVE

Cooking Level: Intermediate

Home Town: Marmora, New Jersey, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 7, 2009

Excellent cake for "Dinner With Friends." It was the perfect dessert and only the crumbs were left.

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Mista Gilmo

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Reviewed: Oct. 4, 2009

This is the best cake I've made in my amateur baking career thus far. I doubled everything, but redoubled the coffee liquer so it was more prominent. This was an attractive cake, pretty easy to make just lots of steps. I put half the sugar in the filling so the cheese could come through more. Also recommend sifting the powdered sugar for the frosting. Piped some remaining frosting to make it look nicer. Next time, I will spread with white frosting, then do food coloring or fold in melted chocolate and pipe for more color.

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Marty

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Reviewed: Oct. 1, 2009

I have made this cake twice so far. Te first time I made it following the recipe as is. the second time, I don't know what I did wrong but the frosting seemed to runny but tasted fine so I put it in a triffle dish. not only did it lok pretty but tasted yummy. This is hoe I am making it again mistake or not. it was just easier to put together and my guests loved it!

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kat

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Reviewed: Oct. 1, 2009

Fantastic! Made two coffee cake layers and doubled the liquor (I used kahlua). I think I may have underwhipped the cream-- it was a bit soft-- but once chilled in the fridge it was wonderful. SO GOOD!!

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BPATSTEWART

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Tiramisu Layer Cake

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