TIRAMISU CAKE
1 (2-layer-size) butter recipe cake mix
6 egg yolks
1 1/4 cups sugar
2 packages (8 ounces each) cream cheese
1 pint heavy (whipping) cream, whipped
3 ounces Kahlua
1/2 cup espresso or strong-brewed coffee
Unsweetened cocoa powder (for dusting top)
Confectioners' sugar (for dusting top)
FOR SERVING:
White Chocolate Sauce (recipe follows)
Dark Chocolate Sauce (recipe follows)
TO MAKE THE CAKE:
Prepare cake mix according to package directions and bake in 2 round layers. When cake has cooled, slice each layer to make four layers. Place waxed paper between layers and refrigerate until ready to assemble cake.
TO MAKE THE FILLING:
Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly. Remove mixture from heat. Stir in cream cheese, beating well. Let cool to room temperature. Fold cream cheese mixture into whipped cream. Refrigerate for 1 hour.
TO ASSEMBLE THE CAKE:
Combine Kahlua and espresso. Place first layer on cake plate and brush with Kahlua mixture. Spread cream cheese mixture until it barely spills over the edge. Repeat with remaining cake layers, finishing with cream cheese mixture. Dust top of cake with cocoas and confectioners' sugar.
Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plates.
WHITE CHOCOLATE SAUCE
4 ounces white chocolate
3/4 cup heavy (whipping) cream
Melt white chocolate. Heat cream to boiling point. Whisk cream into melted chocolate until smooth. Refrigerate until ready to use.
DARK CHOCOLATE SAUCE
1 cup half & half
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons butter
1 teaspoon vanilla extract
Combine half & half, sugar, cocoa powder, and butter in heavy, small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Stir in vanilla. Cool before serving.
Makes 1 (2-layer) cake
Source: Ambrosia by The Junior Auxiliary of Vicksburg, Mississippi
1 (2-layer-size) butter recipe cake mix
6 egg yolks
1 1/4 cups sugar
2 packages (8 ounces each) cream cheese
1 pint heavy (whipping) cream, whipped
3 ounces Kahlua
1/2 cup espresso or strong-brewed coffee
Unsweetened cocoa powder (for dusting top)
Confectioners' sugar (for dusting top)
FOR SERVING:
White Chocolate Sauce (recipe follows)
Dark Chocolate Sauce (recipe follows)
TO MAKE THE CAKE:
Prepare cake mix according to package directions and bake in 2 round layers. When cake has cooled, slice each layer to make four layers. Place waxed paper between layers and refrigerate until ready to assemble cake.
TO MAKE THE FILLING:
Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly. Remove mixture from heat. Stir in cream cheese, beating well. Let cool to room temperature. Fold cream cheese mixture into whipped cream. Refrigerate for 1 hour.
TO ASSEMBLE THE CAKE:
Combine Kahlua and espresso. Place first layer on cake plate and brush with Kahlua mixture. Spread cream cheese mixture until it barely spills over the edge. Repeat with remaining cake layers, finishing with cream cheese mixture. Dust top of cake with cocoas and confectioners' sugar.
Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plates.
WHITE CHOCOLATE SAUCE
4 ounces white chocolate
3/4 cup heavy (whipping) cream
Melt white chocolate. Heat cream to boiling point. Whisk cream into melted chocolate until smooth. Refrigerate until ready to use.
DARK CHOCOLATE SAUCE
1 cup half & half
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons butter
1 teaspoon vanilla extract
Combine half & half, sugar, cocoa powder, and butter in heavy, small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Stir in vanilla. Cool before serving.
Makes 1 (2-layer) cake
Source: Ambrosia by The Junior Auxiliary of Vicksburg, Mississippi
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