This cake was awesome! I really used it as a starting point, having never made tiramisu cake before. After looking at several recipes, this one seemed the best. While reading the cake package directions, it suggested using 4 egg whites instead of 3 whole eggs - to make it have lower cholesterol. However, I discovered that using just the whites, as well as adding a tablespoon of meringue powder (which was my experiment for the day), made the cake so light and fluffy, it was so MUCH better than the regular method! I made only two layers, though, having only two pans; but torted each layer so that I ended up with two layers of each kind. This meant needing more filling, and not having another container of mascarpone I used softened cream cheese. I also added a cup of sour cream to the filling, based on a different recipe; but that extended the filling so that I had enough for all three layers. At any rate - my cake appeared to be a hit at a BBQ I took it to tonight, and it certainly tasted divine. I definitely will be thinking of this cake every time I have leftover coffee - I made my own coffee syrup, which I used instead of liqueur so that I could just use what I had on hand. Personally, I think this cake would make a great wedding cake with the adjustments I made based on what I had on hand. Also, I made the Wilton buttercream icing recipe using my coffee syrup in place of the water, since I didn't want to buy anything. That worked wonders for the cake!
Was this review helpful?
7 users found this review helpful
This cake was awesome! I really used it as a starting point, having never made tiramisu cake...