Chocolate Cherry Tiramisu
- Ingredients:13
- Servings:24
Chocolate Cherry Tiramisu
- Ingredients:13
- Servings:24
- Calories per serving:
A familiar Italian favorite gets a fresh twist in this craveable dessert featuring espresso-soaked Gold Medal™ Devil's Food Cake layered with a cherry mascarpone filling.
Ingredient
Cake Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 1 lb | 2 cups |
| Instant espresso powder | ---Value Not Available | 4 tsp |
| Gold Medal™ Devil's Food Cake Mix (11112) | 2 lb 8.00 oz | 1/2 box |
Espresso Soak
| Ingredient | Weight | Measure |
|---|---|---|
| Espresso, brewed, cool | 8 oz | 1 cup |
| Granulated sugar | 2 oz | 1/4 cup |
| Coffee-flavored liqueur | ---Value Not Available | 1 1/2 Tbsp |
Mascarpone Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Mascarpone cheese | 2 lb | 4 cups |
| Cream cheese, softened | 8 oz | 1 cup |
| Powdered sugar | 4.50 oz | 1 cup |
| Heavy cream | 8 oz | 1 cup |
| Vanilla extract | ---Value Not Available | 2 tsp |
| Tart cherries, frozen, rough chopped | 1 lb 8.00 oz | 6 cups |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Cocoa powder | ---Value Not Available | 3 Tbsp |
Instructions
- Cake Batter
Whisk together water and instant espresso powder together in a medium bowl until powder is fully dissolved.
Pour half of the espresso liquid, and all of the cake mix into a stand mixer bowl with a paddle attachment; mix on medium speed for 2 minutes.
Stop mixer and scrape bowl and paddle; add remaining espresso liquid to the bowl gradually, while mixing on low speed.
Stop mixer and scrape bowl and paddle; mix batter on low speed for 2 minutes.
Deposit batter into a greased and paper-lined half sheet pan.
Bake as directed until cake springs back when touched, and a toothpick inserted into the middle comes out clean.
Allow cake to cool completely.
Bake Temp and Time Bake Temp Time Convection Oven*
300°F
27-32 minutes
Standard Oven
350°F
30-35 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 14 minutes of baking.
- Espresso Soak
Add cooled espresso, sugar, and coffee-flavored liqueur to a small bowl; whisk until sugar is dissolved.
Set aside until needed.
- Mascarpone Filling
Add mascarpone, cream cheese, and powdered sugar to a mixer bowl with a paddle attachment.
Mix on medium speed until mixture is fully combined, about 2 minutes.
Stop mixer and scrape bowl and paddle; add heavy cream and vanilla extract, then mix on low speed for 1 minute.
Stop mixer and scrape bowl and paddle; mix on medium speed for 3 minutes, until filling is fully combined and fluffy.
Add chopped cherries and mix on low speed for 1 minute or until fully combined.
- Finishing
Slice cooled cake in half horizontally to create two half-sheet sized layers.
Press one cake layer into a full-size 2-inch deep hotel pan, ensuring cake completely covers the bottom of the pan.
Brush cake with half of the Espresso Soak using a pastry brush; spread half of the Mascarpone Filling evenly over top.
Place remaining cake layer on top, pressing to ensure it completely covers the filling.
Brush cake with remaining Espresso Soak, then spread the remaining Mascarpone Filling evenly over the cake.
Cover and chill at least 2 hours or overnight.
Cut into a 6x4 pattern and keep cold; dust each piece with 1 tsp of cocoa powder at service.
Recipe Tips
Cake can be prepared the day before.
For ease of slicing, cake can be cut into smaller pieces before slicing in half horizontally.
Nutrition Facts
Nutrition facts are not available for this recipe
