RECIPE :
TIRAMISU ECLAIR CAKE
INGREDIENTS:
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
INSTRUCTIONS:
- Line an 8×8-inch deep-sided baking or casserole pan with parchment paper or grease it lightly with butter.
- In a large mixing bowl on low speed, beat the mascarpone, sugar, and vanilla until fluffy, about 2 minutes.
- In a stand mixer or a large mixing bowl, beat the whipping cream on medium speed to stiff peaks. Spoon it into the bowl with the mascarpone and gently fold it together. Set aside 1 cup of the mixture for the top.
- Line the bottom of the pan with a single layer of graham crackers, breaking them to fit. Use a pastry brush to generously brush them with coffee.
- Repeat with another layer of graham crackers and coffee.
- Spoon half of the mascarpone mixture into the pan and spread it evenly from edge to edge.
- Top with a layer of graham crackers and brush with coffee. Repeat with a second layer of crackers and coffee.
- Spoon the remaining mascarpone into the pan and spread it evenly from edge to edge.
- Top with another layer of graham crackers, brush with coffee, then repeat with a second layer of crackers and coffee.
- Spoon the cup of cream you set aside over the top and spread it out evenly.
- Dust the top with cocoa and scatter the chocolate over the top.
- Refrigerate for at least 6 hours or overnight.
- If you used parchment paper, you can remove the entire cake to a cutting board for easier cutting.
- This is best eaten within 48 hours. Store it in the refrigerator.
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