It's christmas soon can anyone share to me the recipe for teramizu cake?

there r a few choices which r :





Berry Tiramisu Cake





PREP TIME 30 Min


COOK TIME 30 Min


READY IN 1 Hr





INGREDIENTS





* 4 cups Assorted fresh berries


* 1 cup sugar


* 1 tablespoon lemon juice


* 2 teaspoons cornstarch


* SPONGE CAKE:


* 1 1/2 cups all-purpose flour


* 1 1/8 cups sugar, divided


* 2 teaspoons baking powder


* 1/2 teaspoon salt


* 4 eggs, separated


* 1/2 cup water


* 1/3 cup vegetable oil


* CREAM FILLING:


* 1 (8 ounce) package cream cheese, softened


* 1/2 cup confectioners' sugar


* 2 cups whipping cream, whipped





DIRECTIONS





1. In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.


2. In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.


3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.





OR





Ice Cream Tiramisu Cake





PREP TIME 30 Min


COOK TIME 5 Min


READY IN 3 Hrs





NGREDIENTS





* 1 cup white sugar


* 2/3 cup water


* 1 1/2 cups brewed espresso


* 1/3 cup coffee flavored liqueur


* 1 (9 inch) sponge cake


* 1/4 cup finely ground espresso beans


* 2 pint espresso ice cream


* 2 pint coffee ice cream





DIRECTIONS





1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.


2. Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.


3. Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm





OR





Tiramisu Layer Cake





PREP TIME 5 Min


COOK TIME 20 Min


READY IN 2 Hrs





NGREDIENTS





* CAKE:


* 1 (18.25 ounce) package moist white cake mix


* 1 teaspoon instant coffee powder


* 1/4 cup coffee


* 1 tablespoon coffee flavored liqueur


*


* FILLING:


* 1 (8 ounce) container mascarpone cheese


* 1/2 cup confectioners' sugar


* 2 tablespoons coffee flavored liqueur


*


* FROSTING:


* 2 cups heavy cream


* 1/4 cup confectioners' sugar


* 2 tablespoons coffee flavored liqueur


*


* GARNISH:


* 2 tablespoons unsweetened cocoa powder


* 1 (1 ounce) square semisweet chocolate





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.


2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.


3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.


5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.


6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.


7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.





Now it is up to u..Good luckIt's christmas soon can anyone share to me the recipe for teramizu cake?
It's spelled Tiramisu and it means ';pick me up'; in Italian





This is the recipe I use and it's yummy





Chocolate Coffee Tiramisu





1 1/2 cups 5% ricotta cheese


1/2 cup light cream cheese


1/2 cup granulated sugar


3 tablespoons cocoa


1 egg yolk


1 teaspoon vanilla


3 egg whites


1/3 cup granulated sugar


3/4 cup strong prepared coffee


3 tablespoons chocolate/coffee-flavored liqueur


16 lady finger cookies





Spray a 9-inch square baking dish with vegetable spray.


In food processor, combine ricotta cheese, cream cheese, sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl. In bowl, beat egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.


Combine coffee and liqueur in a small bowl.


Put half of lady fingers in bottom of dish. Sprinkle with half of


coffee-liqueur mixture. Spread half of ricotta mixture on top.





Repeat layers. Cover and chill for at least 3 hours, or overnight.





Yield: 6 servingsIt's christmas soon can anyone share to me the recipe for teramizu cake?
Giada De Laurentiis hosts ';Everyday Italian” on the Food TV Network, featuring recipes of homemade Italian food that she enjoyed while growing up. This recipe makes 6 servings.





Ingredients





EGG YOLKS, 6


SUGAR, 3 tbs


MASCARPONE CHEESE, 1 lb.


STRONG ESPRESSO, 1-1/2 cups cooled


DARK RUM, 2 tsp


LADYFINGERS, 24 (packaged)


BITTERSWEET CHOCOLATE SHAVINGS, 1/2 cup for garnish


Directions


In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.


Add mascarpone cheese and beat until smooth.


Add 1 tablespoon of espresso and mix until thoroughly combined.


In a small shallow dish, add remaining espresso and rum.


Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.


Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.


Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.


Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.


Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.


Before serving, sprinkle with chocolate shavings.