Tiramisu Layer Cake - Italian Recipes

Tiramisu Layer Cake

Ingredients

CAKE:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Ricotta Torte [14-4-16]

Ricotta Torte

The torte benefits if you make it the day before you plan to serve it so that flavors develop to their fullest.

Ingredients

2/3 cups whole blanched almonds, toasted
1/3 cup almond liqueur, such as Amaretto
12 ounces dry Italian-style biscuits, coarsely crumbled
1/2 cup sugar
4 strips lemon peel [about 1 by 1/4-inch], removed with a swivel-bladed vegetable peeler
1 3/4 pounds ricotta cheese
2 large Chocolate shavings, for garnish

Directions

Set aside 8 whole almonds for garnish. Coarsely chop the rest of the almonds with the metal blade of a food processor, about 10 pulses. Reserve. Sprinkle the liqueur over the cookie crumbs and set aside. Process the sugar and lemon peel until finely chopped, about 2 minutes. Add the ricotta and eggs and process until the ricotta is smooth, about 20 seconds, scraping down the work bowl as necessary. Cover the bottom of a deep serving dish with half the cookie crumbs and sprinkle with half the chopped nuts. Spread half the ricotta cheese mixture over the nuts. Repeat the layers with the remaining ingredients. Cover with oiled plastic wrap and chill overnight. Before serving, garnish with the whole almonds and chocolate shavings.

Makes 12 servings.

Italian Ricotta Rice Pie - Italian Recipes

Italian Recipes: Italian Ricotta Rice Pie

Ingredients

2 pounds of Ricotta
4 cups of cooked rice
12 eggs beaten well
1 cup of sugar
2 teaspoons of vanilla
1/4 teaspoon of lemon or organge peel (optional)

Directions

Preheat oven at 350 degrees
Beat all ingredients together. Pour into a buttered 9 by 12 size baking dish. Top with cinnamon and sugar, if desired. Bake about 1 hour, or until golden brown.