Water, vegetable oil and eggs called for on cake mix box
Coffee Syrup
3/4
cup hot brewed espresso coffee or very strong coffee
2
tablespoons cognac
2
tablespoons powdered sugar
Filling
3
containers (8 oz) mascarpone cheese (3 cups)
1 1/2
cups powdered sugar
2
tablespoons cognac
1
teaspoons vanilla
1
cup cold whipping cream
Garnish
3
tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans, if desired
3
oz dark baking chocolate, coarsely chopped
Instructions
Step
1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two (9-inch) round cake pans with shortening or cooking spray. Line pans with cooking parchment paper.
Step
2
Make and bake cake mix as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
Step
3
In small bowl, mix Coffee Syrup ingredients. Set aside to cool.
Step
4
Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
Step
5
To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer cut side up on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
Step
6
Sift or sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving. Store any remaining cake loosely covered in refrigerator.
If you have Marsala wine, rum or another type of brandy on hand, any of those can be substituted for the cognac.
Avoiding caffeine? Use decaffeinated coffee in the coffee syrup.
An easy way to moisten cake layers is to fill a clean plastic condiment bottle with the coffee syrup, then drizzle over each layer.
To cut cake layers evenly, mark sides of cake with toothpicks, and cut through layer with a long, thin serrated knife.
To keep the cake plate clean while spreading filling, place strips of cooking parchment paper or waxed paper on the edge of the plate. Slide out the strips when you’re finished.
A tiramisu cake typically is generously topped with sifted cocoa powder, but feel free to use less, if desired.
This cake tastes better the longer it sits. For optimal flavor, make it 8 to 12 hours before serving.
