OMGoodness! This cake was so yummy, so pretty, so sophisticated, moist, light & impressive. I used the mascarpone sub. recipe (1 block cream cheese, 1/4 C cream, 2.5 tbsp sour cream is just right)Per reviews, I used 2 coffee layers & upped the coffee intensity everywhere. You could just catch a hint of the coffee. I don't usually like Tiramisu because of the boozey taste, so I followed the recipe with the Kahlua. BUT I doubled the instant coffee granules in the batter & used 2 tsp. granules to 3/4 C. water to pour over the layers. The light & fluffy frosting was so fun & easy to spread! I think others have underbeat their frostings & that's why they were soupy. Just after a stiff peak forms, beat about 20 seconds longer. Stick your bowl & beaters in the freezer right before you start the recipe!! The cake tasted best the next morning, cold from the fridge, and held up beautifully. This is my new special occasion cake! **UPDATE** I've made this 3 more times now, and completely blow everyone away, every time. I made it for a grooms cake at the wedding rehersal =BIG Hit! I tried the mascarpone cheese and I like it better, it's a little lighter and less "cheesey" tasting. You MUST frost the cake very soon after making the frosting, or it will start to separate, get soupy and not hold up as you frost. For some reason, if it's ON the cake, the frosting holds up great, (maybe the cake absorbs the extra moisture) but it will not hold in a bowl, in the fridge. Don't let this s
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