Delicious chocolate desserts: Best Tiramisu cake recipe with Pirouette cookies (Video)

I was first introduced to the Italian dessert Tiramisu when I worked at the Boise Olive Garden. This is one of those delicious chocolate desserts that combines Kahlúa with a smidge of cocoa powder and in some recipes, lady finger cookies. In Italian, "Tiramisu" means "pick me up" or "lift me up" more or less, and the dessert is meant to be a nice clear-your-palate kind of after dinner sweet. Not being one to leave well enough alone with it comes to developing a good chocolate recipe, I've experimented on my own with this most revered of Italian dessert recipes and come up with my own version of what I consider to be the best Tiramisu cake recipe.

This Tiramisu cake recipe builds on a yummy one that I found on the Internet. It introduces more chocolate into the recipe in the form of chocolate cake mix. It also gives you a layer of Pirouette cookies, adding a bit of hazelnut flavoring to the cake. Finally, a sprinkle or two of cocoa powder and chocolate shavings dress up the cake making this an ideal dish to bring along to a celebration or to make for a special occasion.

Delicious Chocolate Desserts: Best Tiramisu Cake Recipe with Chocolate Pirouette Cookies

Ingredients:

Tiramisu cake:

1 pkg of moist white cake mix (18.25-oz)
1 pkg of moist chocolate cake mix (18.25-oz)
1 tsp intant coffee powder
1 Tbsp of Kahlúa
Pirouette cookies

Filling:

1 8-oz container of mascarpone cheese
1/2 c. confectioner's sugar
2 Tbsp Kahlúa
Frosting:
2 c. heavy cream
1/4 c. confectioner's sugar
2 Tbsp Kahlúa

Tiramisu Garnish:

Cocoa powder
1 1-oz square of semi-sweet chocolate
Pirouette cookies

Directions:

Preheat the oven to 350 degrees. Grease 6 9-inch cake pans.
Prepare the cake batter for both the chocolate and the white cakes. Prepare 1/3 of the chocolate cake batter in one 9-inch pan. Prepare 1/3 of the white cake mix in one 9-inch pan. Add the instant coffee to another 1/3 of the white cake batter. You will then have enough batter leftover to make two 9-inch chocolate cakes and one 9-inch white cake. Make these according to the instructions and freeze them for later use.
Bake the cakes in the oven for 20 to 25 minutes or until it reaches the done stage; if you can stick a toothpick into the middle of the cake and it comes out clean, it's done.
Once the chocolate and white cakes are done, allow them to cool in the pan for 10 to 15 minutes. Then allow the cakes to cool on a wire rack.
Combine the one tablespoon of the Kahlúa coffee-flavored liquer and the brewed coffee in a cup and put aside.
Start making the filling by combining the mascarpone, 2 tablespoons of Kahlua, and 1/2 cup of the confectioner's sugar in a small mixing bowl. Set your mixer on low speed and beat the mixture until it's smooth. Cover the creamy Kahlúa mixture and put in the fridge.
Create the frosting by mixing 2 tablespoons of the Kahlúa , 1/4 cup of the powdered sugar, and the cream into a medium-sized mixing bowl. Mix it together using a mixer set on a medium-high speed. Fold 1/2 cup of the creamy Kahlua mixture into the Tiramisu's filling mixture.
To assemble the cake, put the chocolate cake layer on a cake plate. Poke holes into the cake with a skewer. They should be an inch to an inch and a half apart.
Pour 1/3 of the Kahlúa coffee mixture over the cake.
Spread half of the filling mixture on top of the cake.
Add the coffee-flavored layer of cake to the top of the bottom chocolate layer of cake, poking holes in this cake the same way you did to the chocolate layer.
Then add 1/3 of the coffee/ Kahlúa mixture to the top of the second layer of cake.
Add the remaining coffee-flavored filling to the top of the cake.
In a bag, crumble up about 10 Pirouette cookies and then sprinkle them onto the top of the Tiramisu cake recipe.
Add the last layer cake, poking holes into the cake. Pour the last of the Kahlúa coffee mixture to the cake.
Frost the cake with the coffee flavored icing.
Dust the top of the cake with cocoa. Use a sieve to make the cocoa easier to distribute onto the cake.
Garnish the top of the cake with four to six Pirouette cookies and chocolate shavings.
Put the cake in the fridge to cool for at least 30 to 40 minutes before serving.