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
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!
Make a Mascarpone frosting to line the sides of the pan
( 8 ounces Mascarpone, 2 cups powdered sugar 2
Layer as you would a Tiramisu: spread liquor
mixture* on disk, filling, shavings of chocolate,
* I like to use equal parts of
Barenjager (honey liquor), Kaluha and Godiva Liquors
Place in freezer until needed... always best if it sits
there for a few hours.
enjoy! -- Roger