The summer of 2008 was the first time we ever made this. :O My super-awesome wife and I were lounging around in the Land of No Time, and Henry (I like to refer to him as my gay boyfriend) had come over to visit. He’d brought over copious amounts of alcohol, almost all of which we decided not to consume (we make kahlua milkshakes; I should share the recipe for that sometime, because they’re amazing). However, we did want tiramisu! :D


-1 (18.25 oz.) package moist white cake mix
-1 tsp instant coffee powder
-1/4 cup coffee
-1 tbsp coffee flavored liqueur

-1 (8 oz.) container mascarpone cheese
-1/2 cup confectioners’ sugar
-2 tbsp coffee flavored liqueur

-2 cups heavy cream
-1/4 cup confectioners’ sugar
-2 tbsp coffee flavored liqueur

-2 tbsp unsweetened cocoa powder

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 in.) pans.
2) Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3) Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4) Filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5) Frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6) Cake Assembly: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

I requested it as my cake last year, as per 6F tradition. <3 I miss you guys lots. 3 weeks til I see you guys again though! <3

About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on December 1, 2011, in Food and tagged , , , . Bookmark the permalink. 3 Comments.

  1. My absolute favorite dessert of all time! YUM!

  2. Probably the best or second best type of dessert in existence.

  3. Curious! What would be first?

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