First of all, this cake is a terrific 5-star recipe as written! I've made it four times and constantly hear "This is the best tiramisu I've had!" and "Can I have the recipe?" If you like the coffee flavor, I do recommend making 2 layers with coffee grounds (instead of one) as others have said using a total of 4 tsp. instant coffee in the batter once you've poured the first pan of plain batter. And again because I like coffee so much, I use 1 cup coffee and 3 tbsp. coffee liqueur to soak the layers. I've tried using a brush and using a squeeze bottle to soak but I like the brush much better as you have more control. Be sure to soak bottom of cakes as it soaks in much better. Do not use marscapone substitute, use the real thing. I found myself wanting a little bit more filling in the layers last time I made it, so this time I added two heaping spoonfuls of whipped cream cheese, a tad more powdered sugar, and 1 extra tbsp. coffee liqueur, and it was the perfect amount and kept the marscapone taste. Leave the frosting recipe as is. If you add more alcohol, it will be too thin. I put it in my Kitchenaid blender, throw the splashguard on and put the kitchen timer on for 5 minutes. Sometimes I use the shaved chocolate to garnish and sometimes I use strawberries. Again, this recipe is delicious and deserves 5 stars the way it is but above are the tweaks I've made to give it more of a coffee flavor and helpful tips I've learned along the way.
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First of all, this cake is a terrific 5-star recipe as written! I've made it four times and...