Reviewed: Jul. 17, 2009

Did the reverse layer thing another suggested, using 2 layers of the instant coffee and one of the soaked layers. Was very light and delicious, and got rave reviews from all who had it!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 16, 2009

I made this for my boyfriends birthday. Everyone loved it! thanks for sharing!

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jennkass29

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Reviewed: Jul. 12, 2009

This is the most AMAZING dessert. You get the great Tiramisu taste b/c of the delicious filling and you also get your cake fix. I did make some changes. I made the cheese filling with 12 egg yolks and about 1 c or so of sugar. Whip that until thick, then whip in the mascarpone cheese. I used Kahlua and coffee to drizzle over the cake and I also put some Kahlua in the cheese filling. I also used yellow cake mix instead of the white. I generally prefer the yellow to white. Seriously, you have to make this cake. Next birthday that we celebrate (mine in August!), we will definitely be having this cake.

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mgsilvis

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Reviewed: Jul. 10, 2009

very tasty as is. its one recipe where you may want to try it once without changing anything and then next time change it to preference. **the coffee layer was very nice. i will make 2 of those layers next time!

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Kittyluv0508

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: Jul. 10, 2009

Wonderful, delicious, moist, tasty cake. I've made more traditional tiramisu before, but I actually like this cake batter recipe better, and it doesn't hurt that it's very easy to make. I did like other reviews said and used double the coffee liquer each time it was called for, and I also used a little extra coffee on the layers to make it a little more moist and coffee-tasting. The only other change I made was, as others recommended, made two of the layers with instant coffee mix and used them as the top and bottom layers. This recipe may become a tradition in my family!

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Michelle

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Reviewed: Jul. 2, 2009

Fantastic cake, "like a high-end restaurant" according to my son-in-law! I read the comments and looked at the photos. I made it with two coffee layers and one white layer and decorated it with the Pepperridge Farms Pirouette since it was for my daughter's birthday. I used two cake mixes so it would be taller for three layers and made cupcakes for the small children. Also I used a Martha Stewart trick of inserting plastic straws to support the layers and making it easier to transport. You can be as creative as you want with the decorations and the taste is spectacular!

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OhioKEE

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Reviewed: Jun. 30, 2009

This was amazing! I have made it several times and actually have been paid by others to make it for them. The only changes I made was using Baileys instead of Kahlua and I added a little more than it calls for. I also added in a little coffee with the Baileys. I also switched the marscapone cheese for cream cheese. It turned out so good! I didn't have to make any alterations to the cream cheese. This is so good! If you love tiramisu, you will love this!

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amber

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Reviewed: Jun. 22, 2009

Excellent. My first shot at something this complicated, but was able to do it pretty much with ease. The only thing that was tough for me as a beginning baker was trying to get the cream to whip correctly (I don't think I whipped it long enough) and then get it on the cake effectively. I'll definitely try this again; but even with my own blunders it was still delicious!

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Noah Cawein

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Reviewed: Jun. 22, 2009

Awesome cake. I made this for my Tiramisu-loving husband for father's day. He NEVER gives 5 stars, but said this one is 4 3/4 - restaurant quality!! (The best he has ever given.) I doubled the Kahlua and coffee as others suggested, and I am glad I did. Next time I might make two layers of the coffee flavored cake, but this cake is really perfect as is!

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

Great cake. Wonderful flavor, but labor-intensive and a little difficult to put together. I made this for Father's Day. My biggest problem was that the layers were too thin a nd they started to crumble and break apart during assembly even though I took one reviewer's advice to freeze them before assembly. I froze them in plastic wrap for 4 hours and the middle layer still cracked and my cake came out like the Leaning Tower of Tiramisu. I surrounded them with piroueetes and tied them with a ribbon, pulling the ribbon tight to try to get the cake to stop leaning, but it didn't work. I used one reviwer's maescopone substitute and it was WAY WAY too much filling, so halve that substitute recipe. I put about 3x as much Kahlua as called for and doubled the amount of instant coffee. I also doubled the amount of brewed coffee, and subbed espresso besides. I took one reviewer's advice about melting a bag of semisweet choco chips with shortening and refrigerating them in a rectangulaur container and then using a veggie peeler for curls. 16 oz. chips was way too much. 8 oz. plus 1 T. shortening would suffice for curls on top. Do make this a day ahead of time and put all the ingredients in the fridge to harden them up before assembly or you may have a runny mess.

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sailshonan

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

Terrific. Try substituting Irish Cream Liqueur for the coffee liqueur. Yum... Also dissolve the one tsp coffee powder (I use instant espresso) in 1 tsp hot water before mixing it into the batter.

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MrsPinky

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

The cake was moist and delicious! I followed advice of others and made two layers with the instant coffee. I increased the amount of coffee about 4x until the batter had the color and flavor I was aiming for. I also forgot to mix in part of the frosting with the mascarpone mixture, so the frosting between layers wasn't too thick, but was still complimented by others. I only had semisweet chocolate chips for the garnish, so I shaved them with a cheese grater, which didn't look as pretty as larger curls, but added some nice texture and flavor to the frosting. Will make again!

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smiley-emily

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 21, 2009

Awesome cake. Followed the advice of others and increased coffee and liqueur by 4x where called for. Didn't have coffee flavoured liqueur so I made my own...tasted amazing. Try mixing 4 ounces rum, 1 tsp instant coffee and 1 tsp icing sugar. Everyone loved this cake!

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wannaBgourmet

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

SUPERB! Super easy to make and knocked everyones socks off! I wont make regular Tiramisu again because this recipe is so memorable. Light, full of flavor. Had fun with garnishing, tried lady fingers, pirouette cookies, cocoa, chocolate curls - anything is great. Definitely double the liqueur everywhere it calls for it. YUMMO!

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KBREDEAU

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Reviewed: Jun. 15, 2009

I add 1 tsp. more of the instant coffee to each layer cake to make it a nice rich coffee flavor throughout. I love this more than the real Tiramisu!!

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Julia7777

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Reviewed: Jun. 15, 2009

This cake was DA BOMB! Made it for my mom's b-day and everyone raved about how good it was. It's the perfect light, creamy dessert. The cake was super moist, with the perfect balance of coffee, liquor, and creaminess. LOVE IT and will definitely be making it again. Thanks for posting it!

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tractorboysgirl

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

!!!YOU HAVE TO MAKE IT !!! THANKS FOR SHARING THIS WONDERFULL RECIPE.

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JAHAIRA

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Reviewed: Jun. 8, 2009

I made this for Easter in a trifle dish with homemade lady fingers. I used Kahlua and substituted sour cream + cream cheese + whipping cream for the mascarpone as another suggested. This turned out beautiful and was incredibly good.

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Memack

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Reviewed: Jun. 3, 2009

I made this cake last summer for a family reunion, it was the first dessert gone! Everyone raved about it and it's now expected at every family get together. I did increase the amount of instant coffee and dissolved it in 2tbsp hot water before adding it to the cake mix. I usually make two of the layers coffee and one plain. Once I even used my checkerboard cake pan with it. Always a big hit! LOVE IT!

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Bonnie C.

Cooking Level: Intermediate

Home Town: Lakewood, New York, USA

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Reviewed: Jun. 2, 2009

I made this cake for all the teachers at my son's school, and they absolutely love it!!! To get the frosting consistancy, you need to beat it with a mixer on medium to high speed for a while. It will eventually thicken up.

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gemini1978june

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