Individual Tiramisu Cakes

Individual Tiramisu Cake

One of the things I enjoy most about the holidays having time to cook things that are a little more time-consuming.  As I do every year, I sent out a family text soliciting menu requests.  Of course, many were the usual turkey, ham, broccoli casserole and the like, but one request harked back to several years ago:  Tiramisu Bowl Cake.

Given that our family has begun eating less, rather than prepare an entire bowl cake, which presumes that we would eat the entire thing in one sitting, I decided to prepare individual servings of Tiramisu Cake.  I searched (um, Googled) far and wide for a recipe that had the wonderful taste without some of the more excessive time requirements and found a delicious Tiramisu Layer Cake by bettina on Allrecipes.com.

Rather than repeating the entire recipe here, I'll list my adjustments:

• White Cake Mix (Duncan Hines, of course):  
• use olive oil (NOT extra-virgin!!!) instead of vegetable oil
• use 2 whole eggs rather than 3 egg whites
• bake in self-supporting muffin/cupcake papers (which gives room for the topping) for 15 minutes
• Cupcakes may be made several days in advance
  
• Fill the cupcakes with the marscapone mixture (any large tip--I used Wilton 1G) after soaking with coffee liqueur.
• Dust the top of the filled cupcake with cocoa.
• Frost with flavored whipped cream and dust with cocoa.
• Refrigerate until ready to serve.
• Freeze leftovers to enjoy later!

These are a beautiful and delicious addition to any holiday table!

What about you?  What's cooking in your Savory kitchen?

Nancy