Easy Tiramisu

Get all the delicious flavors of traditional tiramisu made more easily with an easy poke technique and cake mix.

Easy Tiramisu

BettyCrockerRecipe by BettyCrocker

Rated 3.5 Stars
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25 minutes

2 hours 10 minutes

15 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 23g
    (Saturated Fat 11g, Trans Fat 1 1/2g)
  • 50mg
  • 300mg
  • 35g
    (Dietary Fiber 0g, Sugars 21g)
  • 4g
  • Percent Daily Value*
  • 10%
  • 0%
  • 6%
  • 4%
  • Exchanges
  • 4 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    Instead of brandy, you can use 1 1/2 teaspoons of brandy extract plus 1/4 cup water.

  • Success

    Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.

Ingredients

  • Cake
  • 1  box Betty Crocker® SuperMoist® white cake mix
  • 1  cup water
  • 1/3  cup vegetable oil
  • 1/4  cup brandy
  • 3  egg whites
  • Espresso Syrup
  • 1/4  cup instant espresso coffee granules
  • 1/2  cup boiling water
  • 2  tablespoons corn syrup
  • Topping
  • 1  package (8 oz) cream cheese, softened
  • 1/2  cup powdered sugar
  • 2  cups whipping cream
  • 1  tablespoon unsweetened baking cocoa, if desired

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  2. 2Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
  3. 3In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
  4. 4In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.

Categories: Course, Desserts, Cakes

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