Shortcut Tiramisu Sheet Cake

Name: Shortcut Tiramisu Sheet Cake
Prep time: 25 min
Total time: 3 h
Yield: 24
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 1/2 cup hot brewed espresso or very strong coffee; 2 tablespoons coffee-flavored liqueur; 2 tablespoons powdered sugar; 1 package (8 oz) mascarpone cheese; 1/2 cup powdered sugar; 2 cups heavy whipping cream; 3 tablespoons coffee-flavored liqueur; 1 tablespoon unsweetened baking cocoa

Save Recipe

Prep 25 min
Total 3 hr 0 min
Servings 24

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Making tiramisu need not be intimidating. This brilliant recipe takes shortcuts on time and effort without losing any of tiramisu’s signature flavor.

by: Tablespoon Kitchens

Updated Mar 16, 2017

Ingredients

Cake

1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box

Coffee Mixture

1/2 cup hot brewed espresso or very strong coffee
2 tablespoons coffee-flavored liqueur
2 tablespoons powdered sugar

Topping

1 package (8 oz) mascarpone cheese
1/2 cup powdered sugar
2 cups heavy whipping cream
3 tablespoons coffee-flavored liqueur
1 tablespoon unsweetened baking cocoa

Steps

1

Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3

Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4

In small bowl, stir Coffee Mixture ingredients until sugar is dissolved. Pierce top of cake every 1/2 inch with fork. Pour coffee mixture evenly over cake. Cool completely, about 1 hour.
5

In large bowl, beat mascarpone cheese and 1/2 cup powdered sugar with electric mixer on low speed until mixed. Beat on medium speed about 1 minute or until smooth. Gradually beat in whipping cream, beating on medium speed 1 to 2 minutes or until stiff peaks form. Beat in 3 tablespoons coffee liqueur. Spread mixture evenly over top of cooled cake. Chill cake 1 hour. Sprinkle with cocoa just before serving.

Expert Tips

tip 1
Store leftover cake covered in refrigerator.
tip 2
Baking spray with flour helps keep the cake from sticking to the pan; as a substitute, spray the pan with cooking spray, then lightly sprinkle with flour.

Nutrition Information

250 Calories, 18g Total Fat, 2g Protein, 21g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 9g; 43%

Trans Fat: 0g

Cholesterol: 65mg; 21%

Sodium: 150mg; 6%

Potassium: 55mg; 2%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;