Tiramisu

The summer of 2008 was the first time we ever made this. :O My best friend 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 to visit. He’d brought over copious amounts of alcohol, almost all of which we decided not to consume (we made kahlua milkshakes; I should share the recipe for that sometime, because they’re amazing). However, we did want tiramisu! :D

Tiramisu

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

(Filling)
-1 (8 oz.) container mascarpone cheese
-1/2 cup confectioners’ sugar
-2 tbsp Kahlua

(Frosting)
-2 cups heavy cream
-1/4 cup confectioners’ sugar
-2 tbsp Kahlua

(Garnish)
-2 tbsp unsweetened cocoa powder

Instructions
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