BEST TIRAMISU CAKE RECIPE RECIPES
BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE ...
Check out this recipe for an impressive strawberry crunch cake from Delish.com!
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
- Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE ...
Check out this recipe for an impressive strawberry crunch cake from Delish.com!
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
- Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
More about "best tiramisu cake recipe recipes"
THE BEST TIRAMISU RECIPE - FOOD NETWORK
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
From foodnetwork.com
Reviews 3.8
Total Time 4 hours 15 minutes
Category dessert
Cuisine italian
From foodnetwork.com
Reviews 3.8
Total Time 4 hours 15 minutes
Category dessert
Cuisine italian
- Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
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CLASSIC TIRAMISù RECIPE - NYT COOKING
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
See details
BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE STRAWBE…
Check out this recipe for an impressive strawberry crunch cake from Delish.com!
From delish.com
Reviews 5
Total Time 1 hours 20 minutes
Category dessert
From delish.com
Reviews 5
Total Time 1 hours 20 minutes
Category dessert
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
See details
THE BEST TIRAMISU RECIPE - FOOD NETWORK
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
From foodnetwork.com
Reviews 3.8
Total Time 4 hours 15 minutes
Category dessert
Cuisine italian
From foodnetwork.com
Reviews 3.8
Total Time 4 hours 15 minutes
Category dessert
Cuisine italian
- Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
See details
CLASSIC TIRAMISù RECIPE - NYT COOKING
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
See details
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Jun 13, 2019 · Tiramisu is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. Now if you’re going to make tiramisu, you have to use the QUEEN OF CAKE’s recipe! It’s an important dessert for an important event. With the inclusion of espresso and alcohol, tiramisu …
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Jun 12, 2018 · 5. Combine the cold whipping cream and vanilla extract in a large bowl or the bowl of your stand mixer fitted with a whisk attachment and mix on low for 30 seconds or so and …
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IRISH CREAM TIRAMISU - ONCE UPON A CHEF
Mix the cooled espresso with ¾ cup of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the …
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