Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome

Makes 10-12 servings
Prep time: 30 minutes
Cook time: none

Note: 1 kg is about 35 oz

YOU WILL NEED:

• A hand mixer
• A cake or brownie pan with tall walls
• Sifter, optional

INGREDIENTS:

• 1 kg Marscapone cheese
• 10 fresh eggs (1 egg per 100 g of Marscapone)
• 10 tsp sugar (1 tsp sugar 100 g of Marscapone)
• ~ 2 packages ladyfingers (savoiardi in Italian)
• Espresso or fresh brewed coffee (enough to soak the ladyfingers)
• Cocoa powder
• Brandy or cognac, optional

STEPS:

1. Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
2. Separate the egg yolks and whites into large bowls.
3. Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
4. Beat the whites in a separate bowl until whipped.
5. Pour the Marscapone cheese into the yolks and mix well with the beater.
6. Add in the foam of the egg whites slowly, mixing regularly.
7. Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
8. Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
9. Add another layer of coffee-soaked ladyfingers on top of the cream.
10. Add a second layer of cream.
11. Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
12. Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

Tiffany’s Kahlua Cake

Makes 1-2 cakes (see the cake box)
Prep time: 10 minutes
Cook time: 30-40 minutes

YOU WILL NEED:

• A cake pan

INGREDIENTS:

• 1 box instant yellow cake mix
• 1 cup oil
• 3/4 cup water
• 1/2 cup Kahlua
• 4 eggs
• 1 small instant vanilla pudding mix
• 1 package buttercream frosting
• Butter, for the pan

STEPS:

1. Preheat oven to 350° F
2. Mix the cake, oil, water, Kahlua, eggs, and vanilla pudding mix together until uniformly mixed
3. Butter a bundt/breadpan/other container and pour the batter in.
4. Cook in oven on middle/upper rack for 30 mins, then 5 minute increments.
5. Check with toothpick to see if it’s done. It shouldn't jiggle that much when it's done.
6. When it's cooked, take out the pan and put it in a water bath to shrink the cake. Fill sink with water and plug. Put the hot pan with cake into the sink floating so the cake doesn't get wet.
7. Use a knife/spatula to push the cake sides away from the pan.
8. Flip the cake upside-down onto a plate (works especially well for a bundt).
9. Scoop up 3 big spoons of frosting into a ziplock bag and microwave for 10 seconds at a time, until melted.
10. Keeping the top zipped, cut off bottom corner of the ziplock bag and use that to drizzle melted frosting onto the cake in a pattern. Make sure to cover the sides. Top with berries or any other toppings if desired.
11. Slice and enjoy.