I have to confess that in reviewing the various recipes for 'Tiramisu Cake" on-line, I was greatly disappointed.
    First of all many preparers supported the cake by banding together hard ladyfingers. Real Ladyfingers form a great
    structure, but they are a bit 'crunchy.' Other recipes called for soggy 'angel food cake' as the layers and this didn't
    appeal to me.

    So I did three things:

    1) I added an additional 8 ounces of cheese (Mascarpone) to my filling recipe ( for thickness)

    2) I used my original recipe for 'Man fingers" which produced exactly three disks  CLICK for recipe

     3) used my original filling recipe    CLICK for Tiramisu Recipe

 

    Here's how I put it all together!

 

 
 

     Find a nonstick spring form pan , pour the batter into the bottom of the pan with the lip up. 350 degrees for 20 minutes

 

 
 

    Make a Mascarpone frosting to line the sides of the pan ( 8 ounces Mascarpone, 2 cups powdered sugar 2 tablespoons
    Amarula Liquor)

    Layer as you would a Tiramisu:  spread liquor mixture* on disk, filling, shavings of chocolate, disk... etc.

         * I like to use equal parts of Barenjager (honey liquor), Kaluha and Godiva Liquors

    Lastly, Place in freezer until needed... always best if it sits there for a few hours.

    enjoy! -- Roger