Tiramisu Cakes

Ingredients

Cake:

• 3 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sugar
• 3/4 cup milk
• 3 Tablespoons butter

Drizzle:

• 1/2 cup strongly brewed coffee
• 1 Tablespoon coffee-flavored liquor (optional)

Filling:

• 1 (16 ounce) package marscapone cheese*
• 1 cup confectioners' sugar
• 1 1/4 teaspoons instant coffee granules

Whipped Cream Frosting:

• 1/2 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1 1/2 cups heavy cream

• Cocoa powder, for garnish

Directions

1. To make the cake: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 17x11-inch jelly roll pan and line with parchment paper (greasing the pan prevents the parchment from moving); set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 2 minutes or until thick. Gradually add sugar, beating on medium speed for 2 to 3 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
4. Bake in a 350 degree Fahrenheit oven for 13 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cut cake in half lengthwise, then cut each half into thirds crosswise, creating six equal-sized square pieces of cake. Invert cakes onto wire racks and let cool.
5. To make the "drizzle": Combine the coffee and coffee liquor together in a small bowl and set aside.
6. To make the filling: Beat together the marscapone cheese, powdered sugar, and instant coffee granules until thoroughly combined. Set aside in the refrigerator.
7. To make the whipped cream frosting: Beat the confectioners' sugar, coffee, and heavy cream together until stiff peaks form. Set aside in refrigerator.
8. To assemble: Using a pastry brush or spoon, brush the coffee drizzle over all of the cakes. Spread 1/6 of the filling mixture over each cake. Layer half of the cakes on top of one another, creating three 2-layer cakes.
9. Top each cake with the whipped cream frosting, and sift cocoa powder over the tops for garnish. Cut each double-layered cake into quarters, yielding 12 square cakes in total. Refrigerate until serving, or serve immediately.

*Marscapone cheese substitute: Cream together 2 (8 ounce) packages cream cheese, 5 Tablespoons sour cream, and 1/2 cup heavy cream together until fully combined.