The Tastiest Tiramisu Cake (American Twist with S'mores!)
Tiramisu Cake combines tiramisu with cake for a treat you'll love! My recipe includes s'mores for a delicious American twist on this classic Italian dessert.
Course Cake
Cuisine Italian
Keyword tiramisu cake
Prep Time 45 minutesminutes
Cook Time 5 minutesminutes
4 hourshours
Total Time 4 hourshours46 minutesminutes
Servings 10
Author Valya's Taste of Home
Ingredients
32 -graham crackers
1cup– freshly brewed espresso and cooled
10oz.– natural marshmallows
16oz.– cream cheese softened (or 8 oz cream cheese and 8 oz. mascarpone cheese)
1cup– confectioners’ sugar
6cupscold heavy cream
1tbsp.– natural cocoa powder
3oz.– dark or milk chocolate bar
1tbsp.– organic whole milk
Instructions
How to Prep Marshmallows for S'mores Tiramisu Cake:
Brew the espresso and set it aside to cool. In the meantime, toast the marshmallows. Spread them out onto a large pan lined with parchment paper.
Set the oven on broil and toast them for a minute or until light golden brown (make sure you watch them because they burn fast).
Remove them from the oven and transfer the paper onto the countertop to let them cool completely. The marshmallow will puff up during toasting and then become flat once cold.
How to Make Tiramisu Cake Cream:
Whisk cream cheese and confectioners' sugar together in the large bowl of a stand mixer or with an electric mixer in a large mixing bowl, starting on low speed and gradually increasing unless you want to stand in a powdered sugar dust cloud! Scrape the sides and the bottom of the mixer bowl multiple times in between mixing.
Add heavy cream, scape the cream cheese off the bowl, and start beating on medium-high speed, gradually increasing the mixing speed as the cream become thicker and beat it for a minute or so. Scrape the cream off the sides and bottom of the bowl and beat once more for about 30 seconds.
How to Assemble Tiramisu Cake:
Pour espresso into a large dinner plate. Dip each graham cracker cookie into the espresso and place them onto a cake platter or in a cake pan.
Place the cream in about 2 tbsp. portions all over the crackers (it will be easier to spread since the crackers are soaking wet). Then, using a tablespoon or a small spatula, press on the cream and spread it, connecting it with each other (be very careful not to mix the wet crackers into the cream).
Peel toasted and cooled marshmallows off the parchment paper and place them on top of the cream
Add an additional 1 cup of cream and use an offset spatula to spread the marshmallows. Then, dip and place another layer of crackers, and repeat the same instructions with 3 more cracker layers, marshmallows, and cream.
Cover the sides of the cake with a small layer of cream and then pipe little cream balls using a large 1A tip on top of the cake with the remaining cream. Place the cake into the fridge while you make the ganache.
I used this recipe to make the ganache. Break the chocolate into small pieces, add 1 tbsp. of whole milk and, melt over a water bath while stirring from time to time.
Once the ganache is barely warm to the touch transfer, it into a sandwich ziplock bag, cut a tiny piece off the corner of the bag, and drizzle the ganache over the cake.
Finally, dust cocoa powder over the top of the cake and refrigerate for at least 4 hours before serving for the flavors to absorb and marshmallows to soften.
Serve with a delicious homemade latte or a cup of hot tea!
Notes
I had a comment on Pinterest that marshmallows don't work, they get stuck to the parchment paper. So, I made this cake again and used regular store bought marshmellows and it was bad. They did get stuck to the parchment paper. Use natural marshmallows for the best results. If using regular marshmallows then place untoasted marshmallows on top of the cream and use a torch to toast marshmellows. The heat coming from the torch fire will melt the cream a bit, but this process is so much easier then dealing with marshmellows stuck on the parchent paper.