Tiramisu Cake

I have been making Tiramisu for a long time now and this time I had to turn it into a birthday cake. I have a classic tiramisu recipe that I have been following for all these years and upon researching I discovered many different recipes for tiramisu cake and they all were different from the classic tiramisu. In the classic recipe you dip the ladyfingers in a mixture of coffee and Kahlua and layer it with a frothy marscapone cheese and whipped cream mix. Most of the cake recipes that I found were made out of an actual cake instead of  ladyfingers. Some of them even had a fruit (pie like) filling as a layer- not that appealing!!

So, after contemplating whether or not should I alter the original recipe to make a tiramisu cake I went with the classic recipe that I have been making for so many years and just made it into a round shape and used berries to decorate it. It looked super cute and tasted as good as ever!

 

Things you will need:
Ladyfingers (its important to get the hard ones since you dip it in coffee- or else it will turn mushy)
a mixture of 2 cups of water and 4 tbs instant coffee (room temperature)
4 tsp Kahlua
2 eggs
3 tbs powdered sugar
1 tsp vanilla extract
11 oz mascarpone cheese
11 oz cool whip
Cocoa powder to sprinkle

Separate the eggs and with an electric mixer beat the yolk with sugar and vanilla extract till it turns pale and frothy. Mix in the mascarpone till just combined with the yellow mixture. With a steel spoon lightly fold in the cool whip. Beat the egg whites till it starts forming soft peaks. Lightly fold in the egg whites without loosing the volume. Put this cream mixture back in the fridge. Now all you have to do is arrange the layers, in your serving dish, dip the ladyfinger in the coffee mixture and start placing them on the surface of the dish. Once you’ve arranged one layer of the ladyfingers, spread the layer of the cheese and cream mixture, sprinkle it with cocoa powder and repeat the process by putting a layer of ladyfingers dipped in coffee mixture covered with the cheese mixture- you get the idea. Sprinkle cocoa powder on the top most cheese layer generously, cover with a plastic wrap and chill overnight or at least 8 hours. Put raspberries and blueberries on it just before serving. Enjoy it with a nice cup of cappuccino.