Thank you for a WONDERFUL recipe. I made this for my italian boss' birthday and she stated it was better than any tiramisu she has tasted! I made a few changes to make the recipe easier for me after reading all the other reviews: Used 2 9 inch cake pans pouring 1/3 mix into one and 2/3 in the other (used a food scale to measure the weight of the filled pans so I would know when they had the right amounts of filling - thanks Alton Brown for that tip!) Put 3 TBSP of instant coffee in the 2/3 pan. Put the baked cakes in the fridge overnight to cool. Next day leveled each cake and divided the coffee cake in half. Doubled filing recipe and placed in fridge to cool. Made the cake pour over mixture (4 TBSP coffee liquer & 1 cup espresso) and sat it on the counter. Doubled Frosting recipe and added a splash of espresso at the end for more of a coffee flavor (you could use a splash of instant coffee, just make sure your frosting is whipped to the right consistency, I found that on my kitchen aid stand mixer with the splash guard on I mixed the frosting for 5 minutes at level 6 for the first 3 minutes then level 8 for the last two and it was perfect. Placed the frosting in the fridge and pulled out the filling. Placed a coffee layer of cake on my cake stand, poked wholes in it poured 1/3 of the coffee/liquer mixture on the cake followed with 1/2 of the filling mixture, next layer was the plain white cake repeated above and followed with 2nd coffee cake layer poked holes and pou
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Thank you for a WONDERFUL recipe. I made this for my italian boss' birthday and she stated it...