Description
This Easy Tiramisu Poke Cake combines the flavors of classic tiramisu in a simple and delicious dessert. A soft white cake is soaked in a sweet coffee syrup and topped with a creamy mascarpone vanilla frosting, finished with chocolate shavings. No alcohol required, and it’s easy to make using a cake mix.
Ingredients
- 16.25 ounces white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large egg whites
- 8 ounces High Brew Cold Coffee – Double Espresso (or 1 tbsp instant espresso powder + 6 oz hot water)
- 14 ounces sweetened condensed milk
- 12.5 ounces vanilla frosting, room temperature
- 8 ounces mascarpone cheese, room temperature
- 4 ounces unsweetened chocolate, for shavings
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine cake mix, water, oil, and egg whites. Beat on medium speed for 2 minutes.
- Pour batter into the prepared baking dish and bake for 29–34 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, whisk together the cold coffee and sweetened condensed milk in a medium bowl.
- Immediately after removing the cake from the oven, use the handle of a wooden spoon to poke holes evenly across the surface (about 1½ inches apart).
- Whisk the coffee mixture again, then gently ladle it evenly over the warm cake.
- Refrigerate the cake until completely cool, about 30 minutes to 1 hour.
- In a separate bowl, whip mascarpone cheese until smooth and slightly fluffy, about 3 minutes.
- Add vanilla frosting and beat until well combined.
- Spread the mascarpone frosting over the cooled cake.
- Grate the unsweetened chocolate with a zester and sprinkle evenly over the top.
- Slice and serve chilled.
Notes
- If High Brew Cold Coffee is unavailable, use 1 tablespoon instant espresso powder mixed with 6 ounces hot water.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Let cake sit for a few hours or overnight after assembling for best flavor and texture.
