Tiramisu!

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I love dessert. Pretty much all kinds. Tiramisu is a delectable Italian dessert, generally made with Lady fingers, and filled with Mascarpone egg custard, coffee and rum. I made a few changes to a terrific recipe I found on Allrecipes.com. Find the original recipe here. I don't drink (and I have a 3 year old), so I omitted the rum. I also couldn't find Lady Fingers, so I found a super easy pound cake recipe, and used that instead. It is a very rich dessert, perfect following a lighter Italian meal. I know you are excited to find out how to make this delectable dessert, so I will get to it!

Tiramisu!

Ingredients:

6 egg yolks

3/4 cup white sugar

2/3 cup milk

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pound mascarpone cheese

1/2 - 3/4 cup strong brewed coffee, room temperature

2-4 tablespoons rum (I omitted this)

1 pan of Cake Mix Pound Cake (recipe below)

1 tablespoon unsweetened cocoa powder

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.In a small bowl, combine coffee and rum (if using).

Slice cooled cake in half lengthwise, and then slice into 1/2 inch thick pieces (about 1/2 inch x 1 inch x 4 inches in size) and drizzle with coffee. Arrange half of soaked cake pieces in bottom of a 9x13 inch dish. Spread half of mascarpone mixture over soaked cake, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Cake Mix Pound Cake (original recipe here)

Ingredients:

1 package (18 ounces) white or yellow cake mix

1 package (4-serving size) vanilla instant pudding and pie filling mix

4 eggs

1 cup water

1/3 cup vegetable oil

Instructions:

Preheat oven to 350°F. Spray one 13 x 9 pan with vegetable spray.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.

Bake 30-35 minutes for round pans; 35-40 minutes sheet pan. Cool in pans 10 minutes; remove from pans to cooling grid and cool completely.

Lemonade Cake

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I saw this recipe on Pinterest, and of course, I had to try it. I made it for Easter and my son's 3rd birthday (by request from him), as well as one other time. Fortunately, it's pretty easy to make, and really delicious! I use extra fresh lemon juice (squeezed from the lemon I zested) in the frosting to thin it out a bit, and it also tarts it up. Additionally, I use lemon curd as the middle layer, instead of frosting, because that tarts it up some, too. You can find the original recipe here.

Lemonade Cake

Cake:

1 1/3 cups granulated sugar

6 tablespoons butter, softened

1 tablespoon grated lemon rind

3 tablespoons thawed lemonade concentrate

2 teaspoons vanilla extract

2 large eggs

2 large egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups buttermilk

Cooking spray

Frosting:

2 tablespoons butter, softened

2 teaspoons grated lemon rind

2 teaspoons thawed lemonade concentrate

1/2 teaspoon vanilla extract

8 ounces cream cheese

3 1/2 cups powdered sugar

Filling:

1/2 cup lemon curd

Preparation:

Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).

Add eggs and egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, salt, and baking soda; stir well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean.

Cool in pans 10 minutes on a wire rack; remove from pans.

Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.

Add powdered sugar, and beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate; spread with 1/2 cup lemon curd.

Top with remaining cake layer.

Spread frosting over top and sides of cake.

Store cake loosely covered in the refrigerator.

COOKING LIGHT 2002

This was the cake for my Teddy's 3rd Birthday!