Holy MOLY! After several months where chocolate desserts have reigned supreme, a challenger has risen to claim the throne! It’s been a while since I’ve submitted an entry for Tuesdays with Dorie. The funny thing is that I have made entries (most notably the Chocolate Amaretti Torte) but I just haven’t been able to find the time to edit the photos and write them up. Same ol’, same ol’. This time however I couldn’t let the deadline pass!
This cake is Dorie’s take on tiramisu, but, as the title alludes, in cake form. This was the first time I’ve worked with mascarpone and I think I’m in love. It’s so light and smooth, and reminds me clotted cream (a rather unhealthy love of mine 
) I now have a half tub left over, any suggestions on what I should use it for?
This recipe, like all of Dorie’s that I’ve tried to date. Was a cinch to assemble. Don’t be daunted by the various components and stages. They look much more elaborate on paper! The first stage is making 2 vanilla layer cakes. Then soaking them with a rich liqueur-laced espresso sauce. Don’t worry if the sauce seems very bitter and intense. It mellows out considerably once absorbed by the cake. A mixture of liqueur, whipped cream and mascarpone cheese forms the basis of the filling, and Dorie veers a tad from convention by including chopped chocolate. I was a little worried that the chocolate would be too crunchy, as I love tiramisu for its creamy smoothiness, but this wasn’t the case at all To finish things off the cake is ‘iced’ with leftover espresso sauce, liqueur, whipped cream and mascarpone cheese and the top finished with a dusting of cocoa. I really recommend that you chill the ‘icing’ a bit so that it holds to the cake
And voila! There it is Let it sit for at least 3 hours, preferably overnight, for all the flavours to meld and serve! This cake is best served at room temperature. So slice it and let it sit for about 15 minutes before letting others dig in. Bon Appetit!
For this Tiramisu Cake Recipe turn to pages 266-268 of Dorie Greenspan’s Baking: From My Home to Yours
or visit Megan of My Baking Adventures
RSS Digital Fingerprint: sweethanfuhso
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Holy MOLY! After several months where chocolate desserts have reigned supreme, a challenger has risen to claim the throne! It’s been a while since I’ve submitted an entry for Tuesdays with Dorie. The funny thing is that I have made entries (most notably the Chocolate Amaretti Torte) but I just haven’t been able to find the time to edit the photos and write them up. Same ol’, same ol’. This time however I couldn’t let the deadline pass!
This cake is Dorie’s take on tiramisu, but, as the title alludes, in cake form. This was the first time I’ve worked with mascarpone and I think I’m in love. It’s so light and smooth, and reminds me clotted cream (a rather unhealthy love of mine
) I now have a half tub left over, any suggestions on what I should use it for? 
This recipe, like all of Dorie’s that I’ve tried to date. Was a cinch to assemble. Don’t be daunted by the various components and stages. They look much more elaborate on paper! The first stage is making 2 vanilla layer cakes. Then soaking them with a rich liqueur-laced espresso sauce. Don’t worry if the sauce seems very bitter and intense. It mellows out considerably once absorbed by the cake. A mixture of liqueur, whipped cream and mascarpone cheese forms the basis of the filling, and Dorie veers a tad from convention by including chopped chocolate. I was a little worried that the chocolate would be too crunchy, as I love tiramisu for its creamy smoothiness, but this wasn’t the case at all
To finish things off the cake is ‘iced’ with leftover espresso sauce, liqueur, whipped cream and mascarpone cheese and the top finished with a dusting of cocoa. I really recommend that you chill the ‘icing’ a bit so that it holds to the cake 
And voila! There it is
Let it sit for at least 3 hours, preferably overnight, for all the flavours to meld and serve! 
This cake is best served at room temperature. So slice it and let it sit for about 15 minutes before letting others dig in. Bon Appetit! 
RSS Digital Fingerprint: sweethanfuhso