Easy Tiramisu Cake

Ea s y

Tiramisu Cake

Cake 1 box yellow cake mix (use package directions) 1 cup water ⅓ cup oil 3 eggs

Mascarpone Filling 1 8-oz package mascarpone cheese (or whipped cream cheese), softened ¾ cup ricotta cheese ¼ cup heavy cream ½ cup confectioners’ sugar ½ Tbsp vanilla extract Espresso Syrup ¾ cup water ½ cup sugar 2 Tbsp instant espresso powder 1 Tbsp rum extract (or ¼ cup light rum)

Topping 1-2 squares/blocks Bakers Semisweet Chocolate (garnish)

Directions

1. Spray Stack Cooker 3-Qt. Casserole and Cone with cooking spray. 2. In a bowl add eggs, water and oil, cake mix, Mix well. Pour cake batter into Stack

Cooker. Microwave on high power for 9 minutes. Allow to cool completely. 3. In the SuperSonic Chopper Extra with paddle attachment add mascarpone, ricotta and heavy cream, cover and pull cord until well combined, add confectioners’ sugar and vanilla, cover and turn handle to blend thoroughly.

Refrigerate until needed. 4. In the 2 Cup Micro Pitcher combine water and sugar, stir to combine.

Microwave for 2 minutes. Remove from microwave and whisk in espresso powder and rum or rum extract. Set aside to cool. 5. Place base of Round Cake Taker on top of Stack Cooker and invert. Unmold cake, twist cone to remove. Slice cake in half, horizontally. Remove top half to a plate. Using a Citrus Peeler, poke holes in bottom half of cake. Pour half of the espresso syrup over bottom half of cake, spread with Silicone Basting Brush. 6. Transfer mascarpone filling to Decorator Pastry Bag fitted with star tip, pipe ⅔ of the filling onto bottom half of cake, using back-and-forth motion, (like spokes on a wheel). Place top half of cake on filling. Use Citrus Peeler to poke holes in top of cake. Baste with remaining syrup. Pipe remaining mascarpone filling decoratively on top of cake. 7. Place square of semisweet chocolate in hopper of Speedy Mando, grate chocolate shavings and sprinkle over top of the cake. 92