Holiday Tiramisu Cake
Ingredients for Cake:
1 box yellow cake mix
1 c. water
1/4 c. Sweet Butter Olive Oil
3 eggs
Ingredients for Espresso Syrup:
1 c. hot water
1 Tbsp. instant espresso powder or granules
2 Tbsp. Espresso Balsamic
2 Tbsp. masala wine
1 Tbsp. sugar
Ingredients for Mascarpone Filling:
1 c. whipping cream
4 egg yolks
1/2 c. sugar
1/3 c. masala wine
16 oz. mascarpone cheese
Ingredients for Frosting:
8 oz. mascarpone cheese, softened
2 c. icing sugar
2 1/4 c. whipping cream
2 pkgs. ladyfinger cookies (about 14 oz.)
2 Tbsp. unsweetened cocoa powder
Preheat oven to 350 F. Line 3 - 8 inch cake pans with parchment paper and lightly spritz with cooking spray. Place the cake mix, water, olive oil and eggs in a large bowl and whisk to combine. Divide the batter among the 3 pans and place them in the oven. Bake for 30 minutes or until the cakes are baked through. Remove from the oven and set aside to cool on wire racks.
While the cakes are cooling make the syrup, filling and the frosting. To make the syrup, place the espresso powder, balsamic, wine and sugar in a medium bowl, whisking until the espresso powder and sugar are dissolved. Refrigerate until ready to use.
To make the mascarpone filling, place the heavy cream in a stand mixer fitted with the whisk attachment and beat until stiff peaks form, set aside. Prepare a double boiler and place the egg yolks and sugar in the bowl, vigorously whisking to combine. Pour the wine into the egg mixture in a thin stream while whisking. Continue to whisk until the mixture doubles in volume about 10 minutes. Remove from the heat and fold the mascarpone into the mixture in batches until thoroughly combined. Refrigerate until ready to use.
To make the frosting, place the mascarpone in the bowl of a stand mixer fitted with the whisk attachment, and beat until fluffy. Add the icing sugar to the bowl and whisk to combine. Add the heavy cream to the bowl and whisk until stiff peaks form. Refrigerate until ready to use.
To assemble the cake, place one of the cooled cakes into the bottom of a springform pan. Poke the cake with a skewer and drizzle with 1/3 of the syrup. Cover the cake with half of the filling, spreading it evenly, then repeat with another cooled cake. Place the third cake on top, poke and drizzle with the syrup. Cover the cake and refrigerate overnight.
Once refrigerated, remove the cake from the springform pan and coat it with the frosting. Gently press the ladyfingers into the side of the cake nestling the cookies into the frosting. Secure with a decorative ribbon. Dust the top of the cake with cocoa powder before slicing and serving.