Easy Tiramisu Recipe

I absolutely love tiramisu. In fact, I cannot put my love for tiramisu into words. I had it for the first time at The Olive Garden a few months back when my partner told me that I would love it, being the coffee enthusiast that I am, and was surprised that I had never had it. But after trying it for the first time, I ate the entire piece of cake and of course, I wanted more! I could not get enough of it and have been simply obsessed ever since.

I found this recipe in the latest Betty Crocker Cookies, Bars & Cakes issue that I posted about earlier today. Finally, an easy tiramisu you can make at home and eat as much of as you want!

For CAKE You Will Need::

• 1 box white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 1/4 cup brandy (in substitution of brandy, use brandy extract plus 1/4 cup water)
• 3 egg whites

For ESPRESSO SYRUP You Will Need:

• 4 tbs instant espresso coffee granules
• 1/2 cup boiling water
• 2 tbs corn syrup

For TOPPING You Will Need:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 2 cups whipping cream
• 1 tbs unsweetened baking cocoa (optional)

1. Heat oven to 320F (325F for dark or nonstick pan.) Grease bottom only of 13×9-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 for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

2. Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes.

3. In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. With long-tined fork, pierce tip of cake every 1/2 inch. Brush top of cake with espresso syrup. Cool completely for about 1 hour.

4. In 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 or until stuff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.