Tiramisu Cake

Cooking Instructions

Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.

Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, lift cake and return cake to pan.

Mix 1⁄4 cup espresso and the liqueur in a small bowl; brush over top of cake.

Stir mascarpone and remaining espresso in a large bowl until blended. Beat cream and sugar in a medium bowl on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding swirls with back of a spoon.

Lightly dust cake with cocoa stirred through a strainer. Cut in squares; cut squares diagonally in half. Garnish with coffee beans.

Planning Tip: Can be completed up to 1 day ahead. Refrigerate covered.