Tiramisu Layer Cake

I have made this twice, within a week of each other, so there's an accurate comparison of the different methods. I think I'd stick with less whipping cream blended into the mascarpone, because it just set better the first time.

Tiramisu Layer Cake

CAKE:
1 pkg. Duncan Hines White Cake mix
3 egg whites
2 T. melted butter
1 c. milk (or half & half)
1/3 c. water
1/2 c. sour cream
1 t. vanilla
PLUS: 2 oz. freshly brewed espresso (drizzled on top after baking) mixed with 1/4 c. sugar

FILLING:
2 containers (8 oz. ea.) mascarpone cheese
1 to 1 1/2 c. heavy whipping cream *(see note below)
2/3 c. powdered sugar

PLUS: cocoa powder for dusting the top

Preheat oven to 325˚. Grease and flour two 9-inch round cake pans.

Combine cake mix, egg whites, milk, water, and butter in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Divide batter between two 9" round cake pans. Tap pans to release any air bubbles which may be trapped in batter, and shake side-to-side to even batter out.

Bake at 325˚ for 25-30 minutes or until center seems set. Test with sharp knife inserted into center—it should come out with no batter on it.

Cool cakes thoroughly on wire rack.

Make the espresso; stir in sugar. Allow to cool thoroughly, or put in fridge to chill.

With mixer, blend mascarpone with powdered sugar; mix well. Add in whipping cream 1/2 cup at a time, beat well with each addition. Whip until thick and smooth. Do not over-beat or it'll turn to butter.

Place one cake layer on serving platter. Use a fork to poke holes in the top of the cake, making sure to get the edges of the top surface—this will force the drizzled coffee to sink into the cake, rather than running down the sides. Hopefully. Using a small ladle or serving spoon, drizzle the espresso slowly over the top of the cake. Try to evenly distribute it, and do not over-soak the cake.

Carefully spread about 2/3 of the mascarpone mixture over the bottom cake layer. You're not coating the sides, just the top surface. Make a thick layer. Place the second cake layer on top, and repeat the espresso soaking on that layer, too. You may end up with some leftover espresso. Just use your best judgment on how wet the cake is getting. If it is too soggy, it may fall apart.

Top the cake with the remaining 1/3 of the mascarpone mixture. Sift cocoa on top. Keep in the fridge until serving. Refrigerate leftovers.


You'll need a thin-bladed knife to cut this—a thicker blade will mangle it, just like when it sticks in a cheesecake as you cut. I used my tomato knife, and it worked fantastically.

* NOTE: I used 1 c. on the first cake, and that seemed to work out better. Although, the extra 1/2 c. of whipping cream gave me more volume on the second cake. May switch to 3 containers of mascarpone for my next attempt.

More notes for myself: I think I'm going to try making this in 2 square cake pans next time, just to switch it up a little. Might slice better...?