During Thanksgiving or Christmas time I always like my family members to pick up their favorite desserts. My husband loves Tres Leches Cake and my son loves traditional Pumpkin Pie. So I decided that this year I am not going to make the same desserts and I picked this dessert – I altered the traditional Tiramisu recipe as it takes much longer to make. You will like this simple Tiramisu as it requires you to be in the kitchen for a short while. Your guests will be very impressed with your professional work.
1 – 9” x ½ “thick round chocolate cake, room temperature
1 cup strong brewed Sumatran coffee, room temperature
4 large egg yolks
½ cup raw sugar
1 teaspoon vanilla extract
1 pound mascarpone cheese
2½ tablespoons Kirsch
½ cup unsweetened chocolate/cocoa powder
Use a box of ready to bake chocolate cake mix (your favorite brand). Just follow the manufacturer’s instructions. Pour batter into a springform pan to about ½ an inch full and bake. Set aside to cool until room temperature.
Meanwhile, in a mixing bowl, beat egg yolks, sugar, vanilla extract and Kirsch with a electric beater until light yellow and thick. Slowly beat in the mascarpone cheese into the egg yolk mixture.
Slowly pour the Sumatran coffee all over the chocolate cake. Spread the mascarpone & egg yolk mixture on top of the chocolate cake layer. Dust the cocoa powder all over the top of the mascarpone & egg yolk mixture. Cover and chill in the refrigerator for at least 2 hours. (I preferred to chill for 8 hours.)
This dessert is suitable for freezing. Thaw for 3-4 hours before serving. Also I like using springfoam pan in this recipe is that it will be easy to transfer to a cake plate.