Tiramisu Cake

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Tiramisu Cake

This recipe can be completed one day ahead. Refrigerate covered.

Ingredients:

1 box (18.5) oz devil's food cake mix, prepared, as the box directs (substituting coffee for water)
1/2 cup plus 2 Tbsp. freshly made espresso or string coffee
2 Tbsp coffee-flavored liqueur
2 tubs (8 oz) mascarpone cheese
1 cup heavy whipping cream
1/3 cup sugar
Ganish with unsweetened cocoa powder and coffee beans

Directions:

Heat oven to 350 F. Line a 13 x 9 inch baking pan with foil, letting foinl extend about 2 inches above pan at both ends. Coat foil with nonstick spray.

Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, left cake and return cake to the pan.

Mix 1/4 cup espresso and liqueur om a s,a;; bpw;' brush over top of cake.

Stir mascarpone and remaining espresso in a large bowl unti blended. Beat cream and sugar in a medium bowl on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding swirls with back of a spoon.

Lightly dust cake with cocoa stirred through a strainer. Cut in squares; cut squares diagonally in half. Garnish with coffee beans.

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