This one's a keeper. My sister cut the first piece, pulled it out and said, "Oh, it's beautiful!" Really like the alternating layers of cake. Used "moist" boxed cake mix and watched it closely while it baked. Since the layers are thiner they bake a little faster. Forgot to add the frosting to filling (opted for mascarpone) but it turned out fine, just more difficult to spread. (Doubled the filling recipe -- can't have enough of that!) Splurged and used espresso from Starbucks for the "marinade". Used 1/2 cup (4 shots) espresso and doubled liquor + 1T to cut the bitterness of it (wasn't necessary in the end). Was worried it would be too bitter, but I made it the day before so the flavors could blend overnight and it was not bitter at all -- still had a *light* coffee flavor. Would use the espresso in coffee layer too next time. Garnished with chocolate curls and fresh raspberries. Even with all that espresso, the cake was still gently coffee flavored and did not achieve even close to the soggy-ness of real tiramisu. FYI, too much espresso/coffee will soak through the frosting and leave dark blotches on the outside of cake, so less may actually be better in this case. Bottom line: this is a *cake* and will look and taste like a flavored *cake* when you're finished -- not real tiramisu. But it's one stunning cake that truly tastes as good as it looks!!!
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This one's a keeper. My sister cut the first piece, pulled it out and said, "Oh, it's...