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Tiramisu Cream Canoes

Tiramisu Cream Canoes


By Kyla Eaglesham

Kyla Eaglesham's tiramisu cream canoes.

3 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
3/4 cup oil
2 cups cold coffee
2 tsp vanilla
2 tsp baking soda
2 tbsp raspberry vinegar
mascarpone cream filling
Tia Maria, rum, crème de cacao or Kahlua, for brushing on cakes
your choice of decorations (e.g. chocolate shavings, sprinkles, etc.)

  1. Combine flour, sugar and cocoa with salt and blend well.
  2. Add oil, cold coffee and vanilla and stir until smooth.
  3. Add baking soda to vinegar and pour over batter. Stir in.
  4. Fill segments of cream canoe pans to 3/4 full. Bake in preheated 375-F oven for approx 20 min, until texture is spongy and skewer comes out clean. (Make ahead: Cover with plastic bag once cooled for very moist cakes. Cakes freeze well and are easier to decorate when frozen.)
  5. Use a syringe to fill each cake with mascarpone cream filling (see below).
  6. Brush tops with liqueur and sprinkle your choice of decorations overtop.

Mascarpone Cream Filling

4 oz. (113 g) mascarpone cheese, at room temperature
1/2 cup (125 mL) 35% whipping cream
1 tbsp (15 mL) icing sugar
1/2 tsp (2 mL) vanilla

  1. Place mascarpone in a bowl.
  2. In a separate bowl, whip together cream, icing sugar and vanilla.
  3. Fold into mascarpone. (Make ahead: Cover and refrigerate for up to 24 hours.)


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