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Tiramisu Cake Recipe with Chocolate Sauces
Recipe Type: Dessert
Cuisine: Italian
Author: Junior Auxiliary
Prep time:
Cook time:
Total time:
Serves: 24
This Tiramisu cake recipe is from the Junior Auxiliary of Vicksburg, Mississippi. This is quite a unique recipe as it includes 2, count ‘em 2, chocolate sauces. Both white and dark to satisfy both camps! Serves 24.
  • EGG YOLKS, 6
  • SUGAR, 1-1/4 cups
  • CREAM CHEESE, two 8-ounce packages
  • HEAVY CREAM, 1 pint, whipped
  • KAHLUA, 3 ounces
  • [b]
  • White Chocolate Sauce [/b]
  • WHITE CHOCOLATE, 4 ounces
  • HEAVY CREAM, 3/4 cup
  • [b]Dark Chocolate Sauce [/b]
  • HALF AND HALF, 1 cup
  • SUGAR, 1/2 cup
  • COCOA, 1/4 cup
  • BUTTER, 3 tablespoons
  • VANILLA EXTRACT, 1 teaspoon
  1. [b]Cake[/b]
  2. Prepare cake mix according to package directions and bake in 2 round layers.
  3. When cake has cooled, slice each layer to make four layers.
  4. Place waxed paper between layers and refrigerate until ready to assemble cake.
  5. Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored.
  6. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly.
  7. Remove mixture from heat.
  8. Stir in cream cheese, beating well.
  9. Let cool to room temperature.
  10. Fold cream cheese mixture into whipped cream.
  11. Refrigerate for 1 hour.
  12. Combine Kahlua and espresso.
  13. To assemble cake, place first layer on cake plate and brush with Kahlua mixture.
  14. Spread cream cheese mixture until barely spills over the edge.
  15. Repeat with remaining cake layers, finishing with cream cheese mixture.
  16. Dust top of cake with cocoa and confectioners’ sugar.
  17. Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plate.
  18. [b]
  19. White Chocolate Sauce[/b]
  20. Melt white chocolate.
  21. Heat cream to boiling point.
  22. Whisk cream into melted chocolate until smooth.
  23. Refrigerate until ready to use.
  24. [b]Dark Chocolate Sauce [/b]
  25. Combine half and half, sugar, cocoa, and butter in a heavy, small saucepan.
  26. Whisk over low heat until sugar dissolves and butter melts.
  27. Increase heat to medium and whisk until sauce just begins to simmer.
  28. Remove from heat.
  29. Stir in vanilla.
  30. Cool before serving.


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