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The good people over at Frangelico sent me a bottle of Frangelico to work into a recipe, and after several trials (mediocre brownies, subpar tiramisu) I finally made an actually delicious tiramisu. What I like best about this recipe is the lack of egg yolks in it – I know it’s not authentic, but it also means I don’t have to deal with a bunch of egg whites and worry about contracting salmonella. After all, I do make dessert primarily for one – the longer that dessert stays in the fridge, the iffier it gets.

The sad part about having to experiment with flavors is that I had to eat tiramisu every single day for lunch – while not a bad deal by most accounts, even my sweet tooth got a little tired of it. I’m glad I succeeded with a modification of Baking Bites’ recipe. The cheese and heavy cream filling was light and airy, and the strong coffee I brewed coupled with the Frangelico gave it a sweet, nutty complexity. I had attempted another recipe that involved cream cheese in the filling, and while it was okay, I found the cream cheese flavor cloying and not very traditional. This tiramisu recipe is really delicious stuff, and the perfect sort of thing to make when you don’t want to crank up the oven heat in warm weather.

Frangelico Tiramisu
Adapted from Baking Bites
Makes one 8×8 pan

8-oz mascarpone cheese, room temperature
1/2 cup sugar
1 cup heavy cream, cold*
2 tsp vanilla extract
1 cup strong brewed coffee, room temperature
1/4 cup Frangelico
approx 30-36 ladyfingers
unsweetened cocoa powder, for finishing

In a large mixing bowl, beat mascarpone, sugar, heavy cream and vanilla at high speed until mixture is fluffy and very smooth.
In a small, shallow bowl, combine coffee and Frangelico. Dip each ladyfinger into the coffee mixture to let it soak up some of the liquid (2-3 seconds) and place in the bottom of a 8×8 or 9×9-inch baking dish. The bottom of the pan should be completely covered with the ladyfingers in a single layer. Do not completely soak the ladyfingers in the coffee mixture.
When there is a full layer of ladyfingers, spread half of the cream mixture on top of them.Repeat with remaining ladyfingers and cream mixture.
Dust with cocoa powder
Cover and refrigerate overnight, or for at least 6 hours.

Serves 9-12


I know my frosting skills are pretty much non-existent, but I believe the inclusion of Frangelico and Bailey’s in this cake absolves my sins. I was much too impatient to let the cake cool fully and I should have let the frosting set in the fridge too, but alas. It is at least a good cake. The cake itself is pretty stellar, very moist and tender-crumbed. I had some half-and-half around, and I searched around for a good recipe that includes it, but after several scone and pie recipes (scones are no fun without fresh berries, and pies are just not my area of expertise), I finally found a winner: a chocolate cake recipe. I really like how it’s a one-bowl recipe that doesn’t require the use of a mixer. I’m all about minimizing the amount of dishes I have to wash, and if can prepare a cake using just a bowl and a spatula, that is the recipe for me. Oh, owning a digital scale really helps in reducing the dirty dishes too. I’m so glad I bought it.

I tweaked the recipe some. I don’t have coffee, so I substituted the coffee with Frangelico and water instead. The cake is probably a tad sweeter than it should be because of that, so maybe you should reduce the sugar by a couple of tablespoons if you intend on adding Frangelico, or better yet, Kahlua. The frosting recipe was originally just a chocolate buttercream, but I just eliminated the cocoa powder and replaced it with a couple tablespoons of Bailey’s. The Bailey’s that I happen to have around is the one with a hint of hazelnut, and I thought it’d complement the Frangelico in the cake. Anyway, chocolate and hazelnut, boozed up: it really doesn’t get better.

Chocolate Frangelico Cake with Bailey’s Hazelnut Frosting
Adapted from Cookie Madness
Makes two 9-inch rounds

2 1/4 cups granulated sugar
2 cups flour, lightly spooned and swept
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup unsweetened baking cocoa
1 cup half & half
2 large eggs
1/2 cup olive oil
1/2 cup Frangelico
1/2 cup water
2 1/2 teaspoons vanilla

Preheat oven to 350 degrees F. Spray two 9 inch round baking pans with flour-added cooking spray or grease and flour using your favorite method.

In a large mixing bowl, stir together the sugar, flour, baking soda & baking powder, salt and cocoa powder. Stir them well so that they are very thoroughly combined.

Stir in the rest of the ingredients. Batter will be wet and soupy looking. Mine had little flecks in it, but they baked away.

Bake for 35 minutes or until cakes test done. Let cool on rack for 10 minutes, then flip from pan and cool completely before frosting.

Bailey’s Frosting
Adapted from Baking Bites

3/4 cups butter, room temperature
1/4 cup half and half or milk
2 tbsps Bailey’s with a hint of hazelnut (or just the regular version is fine)
2 1/2-3 cups confectioners’ sugar

Combine all ingredients except the sugar in a large bowl and beat until very smooth. Gradually beat in the sugar until the frosting is smooth, thick and fluffy. Spread on cooled cake.