Tiramisu Cupcakes and Cake

A cake version of the Italian favorite, tiramisu

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Cake
Yellow cake box mix
Accompanying ingredients necessary for box mix (eggs, oil, water)
2 tbsp coffee liqueur (or non-alcoholic equivalent)
3/4 cup coffee
1 tbsp instant coffee powder

Coffee Liqueur Mix
2 tbsp coffee liqueur
1/4 cup coffee

Zabaglione (the filling and topping)
3 egg yolks
1/4 cup sugar
8 oz mascarpone cheese
1 tbsp instant coffee powder
1 tbsp coffee liqueur

Garnish
1 tbsp cocoa powder
1 small chunk of chocolate

  1. Preheat oven. Make cake mix as directed, except replace part of the water with 2 tbsp coffee liqueur and the rest with coffee. Also add in 1 tbsp instant coffee powder and mix. Pour half of the mix into 12 cupcake tins and half into an 8 inch pan. Bake.
  2. Meanwhile, whisk together all the ingredients for the zabaglione. (While most recipes like to chill this in the fridge for 30 minutes before using to make it thicker and easier to spread without being runny, I just opted for quickness.)
  3. Poke holes throughout the entire cake using a toothpick. Pour half the coffee liqueur mix over the cake and half over the cupcakes so it soaks in.
  4. Cover large cake in zabaglione and put in the freezer. I opted to fill the cupcakes with zabaglione inside.  Cut out a piece from the top of the cupcake and remove part of the cake inside (almost like taking the seeds out of a cantaloupe).  Fill with inside.  Put the “cover” back on top. Finally, frost the cupcake with the zabaglione and freeze.
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  5. Garnish with cocoa powder and chocolate shavings by grating a piece of chocolate against cheese grater or using a peeler or a knife.
  6. Remove from freezer 20 minutes before eating. Best served chilled.
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