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Don't miss this latest recipe for Tiramisu with Medaglia d'Oro Espresso.

Last updated 5 years ago

Medaglia d’Oro Heavenly Espresso Tiramisu

Rowland Coffee Roasters, Inc.

 

Ready In: 300 minutes Servings: 20 servings

Ingredients:
  1. CAKE
  2. Pillsbury® Baking Spray with Flour
  3. 1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
  4. 1 cup water
  5. 1/4 cup Crisco® Pure Vegetable Oil
  6. 4 large eggs
  7. FILLING
  8. 2 (8 oz.) containers mascarpone cheese
  9. 2 cups (1 pt.) heavy cream
  10. 1 1/2 cups sugar
  11. 2 teaspoons vanilla extract
  12. 1 1/4 cups brewed Medaglia D'Oro® Italian Roast Espresso Coffee, cooled to room temperature, divided
  13. 1 tablespoon unsweetened cocoa powder
  14. Semi-sweet chocolate curls for garnish
Directions:
  1. HEAT oven to 350°F. Spray a 15x10-inch baking pan with no-stick baking spray. Blend cake mix, water, oil and eggs in medium bowl at low speed of electric mixer until moistened. Beat 2 minutes at low speed. Pour batter into prepared baking pan. Bake 23 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack.
  2. COMBINE mascarpone cheese, cream, sugar, vanilla and 1/4 cup coffee in large bowl at low speed of electric mixer until blended. Beat at high speed until thickened, about 4 to 5 minutes.
  3. TRIM away outer edges of cake with serrated knife; cut into three 10x4-inch slices. Split each slice in half horizontally, making six 10x4-inch slices. Lay pieces out flat, cut side up; brush with coffee. Brush again with remaining coffee.

 

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