Tiramisu Cake
plus key lime cheesecake cookies & pistachio coffee cake
Happy Friday! This week I’ve got one new delicious tiramisu cake for you, some updated recipes, and may’s subscriber-exclusive baking science post.
tiramisu cake
vanilla cake *stuffed* with tiramisu
The new recipe of the week is this *delicious* tiramisu cake. It’s made with the same light and fluffy cake you saw last week in the strawberries and cream cake, but now it’s STUFFED with TIRAMISU! I essentially combined my vanilla cake with my eggless tiramisu recipe. The mascarpone cream is so light, creamy, delicious and requires no raw eggs like a standard tiramisu - just heavy whipping cream. And then of course we have the layer of espresso soaked ladyfingers in the center, which, the cake itself is soaked with that espresso a little bit as well. The cake is finished off with the same mascarpone cream from the filling, and a little dusting of cocoa powder.
key lime cheesecake cookies
key lime cookies topped with key lime cream cheese frosting
These have been on my blog for a long time now and were in desperate need of an update. First off, I changed the sugar cookie recipe to match the base recipe that’s found in my other cookies because it’s truly just the perfect, easy melt-in-your-mouth sugar cookie. Then, I added even *more* key lime zest into the cookies to really pack in the flavor. I’m always hesitant to ask you guys to zest even more lemons or limes, but I really think it’s worth it to get in that flavor. They’re topped off with a key lime cheesecake frosting which is also just sweet, tangy, zesty perfection. Then of course I had to photograph them in direct sunlight because that just feels like what a key lime cheesecake cookie deserves.
pistachio coffee cake
coffee-infused coffee cake with two layers of pistachio streusel
While it might look a little bland, this pistachio coffee cake is PACKED with flavor. I changed the recipe *slightly*, so that now it utilizes an espresso-infused milk rather than just adding in espresso to the batter, to get even more coffee flavor into the cake. Traditional coffee cake isn’t made with coffee - it’s made to be enjoyed with coffee (I’ve run into my fair share of comments upset by this.) However, we are including coffee in this coffee cake because pistachios & coffee are a perfect flavor combo. The cake is also accompanied by two layers of sweet brown sugar pistachio streusel, and topped with a little espresso glaze.
my current favorite: cookie dough ice cream sandwiches
Is it too early for ice cream content? I looooove these cookie dough ice cream sandwiches. They’re made with an edible cookie dough, filled with vanilla ice cream (but you could really add any flavor here), and topped with chocolate. They’re also small batch - so you press the dough down into an 8” square pan but then just cut it in half an assemble it in a loaf pan.
may’s subscriber exclusive: cookie science - eggs
May’s subscriber-exclusive baking science post went out earlier this week and it’s alllll about eggs in cookies. I go over the function of eggs in cookies, egg whites vs. egg yolks, test common egg substitutes in cookies to see if they work, and I answered some questions you guys had from an Instagram Q&A I put out. You can tap the link above or insert your email below to sign up and see the post! :)
happy baking!
♡ erin