Side Pannel
Tiramisu Eclair Cake.
Tiramisu Eclair Cake.
- Recipe Submitted by Cornbread on 11/30/2014
Category: Chocolate, Cheese, Cakes
Ingredients List
- Filling:
- 3 cups very cold heavy whipping cream
- 8 ounces mascarpone cheese (find it in the artisan cheese section)
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- Cake:
- 1 box graham crackers
- 1 cup very strong brewed coffee, cooled (I used decaf)
- cocoa powder, for sprinkling on top
- 1/3 cup chopped or shaved chocolate, for the top
Directions
1. Line an 8x8-inch deep-sided baking or casserole pan with parchment paper or grease it lightly with butter.
2. In a large mixing bowl on low speed beat the mascarpone, sugar and vanilla until fluffy about 2 minutes.
3. In a stand mixer or large mixing bowl beat the whipping cream on medium speed to stiff peaks.
4. Spoon it into the bowl with the mascarpone and gently fold it together. Set aside 1 cup of the mixture for the top.
5. Line the bottom of the pan with a single layer of graham crackers, breaking them to fit. Use a pastry brush and brush them generously with the coffee.
6. Repeat with another layer of graham crackers and coffee.
7. Spoon half the mascarpone into the pan and spread it evenly from edge to edge.
8. Top with a layer of graham crackers and brush with coffee then repeat with a second layer of crackers and coffee.
9. Spoon the remaining mascarpone into the pan and spread it evenly from edge to edge.
10. Top with another layer of graham crackers, brush with coffee, then repeat with a second layer of crackers and coffee.
11. Spoon the cup of cream you set aside over that and spread it out evenly.
12. Dust the top with cocoa and scatter the chocolate over top.
13. Refrigerate at least 6 hours or overnight.
14. If you used parchment paper you can remove the entire cake to a cutting board for easier cutting.
15. This is best eaten within 48 hours. Store it in the refrigerator.
2. In a large mixing bowl on low speed beat the mascarpone, sugar and vanilla until fluffy about 2 minutes.
3. In a stand mixer or large mixing bowl beat the whipping cream on medium speed to stiff peaks.
4. Spoon it into the bowl with the mascarpone and gently fold it together. Set aside 1 cup of the mixture for the top.
5. Line the bottom of the pan with a single layer of graham crackers, breaking them to fit. Use a pastry brush and brush them generously with the coffee.
6. Repeat with another layer of graham crackers and coffee.
7. Spoon half the mascarpone into the pan and spread it evenly from edge to edge.
8. Top with a layer of graham crackers and brush with coffee then repeat with a second layer of crackers and coffee.
9. Spoon the remaining mascarpone into the pan and spread it evenly from edge to edge.
10. Top with another layer of graham crackers, brush with coffee, then repeat with a second layer of crackers and coffee.
11. Spoon the cup of cream you set aside over that and spread it out evenly.
12. Dust the top with cocoa and scatter the chocolate over top.
13. Refrigerate at least 6 hours or overnight.
14. If you used parchment paper you can remove the entire cake to a cutting board for easier cutting.
15. This is best eaten within 48 hours. Store it in the refrigerator.
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