Tiramisú is one of my favorite desserts! This poke cake is so easy and has all the flavors I love in this dessert. For me it’s just not tiramisú, if it doesn’t have espresso and sweet Marsala wine in the mix. This quick semi-homemade dessert is great for a holiday gathering or party. Don’t knock the use of box cake, the white cake mix is the best in my opinion and everyone loves it! It can be made the day before and then just topped with the whipped cream the next day. So easy and delicous!
Add the white cake mix to a bowl, along with eggs, milk and oil. Mix on medium speed for 2 minutes.
Butter a 9×13 inch pan and add 1 tbsp of cocoa powder. Shake the pan to coat the butter into cocoa powder.
Pour the batter in and spread it out carefully to fill the pan.
Bake at 350℉ for 35 mins or until a knife comes out clean.
While the cake is baking prepare the mixture to pour over the cake. Add sweetened condensed milk, espresso and marsala to a bowl and whisk together. Set aside.
Using the handle of a wooden spoon, poke holes all over the cake. Pour the espresso mixture over the cake while it is hot. Cover and refrigerate overnight to at least six hours.
Whipped Topping
Into a bowl, add heavy cream and confectioners sugar. Mix on low speed until combined. Add in mascarpone cheese and vanilla extract. Continue to mix on medium speed until it thickens.
Prepare the cake
Sprinkle the top of the cake with cocoa powder. Then using a spatula add the whipped topping or you can use a piping bag with a star tip for a fancier look. Then sprinkle with more cocoa powder to finish. Keep refrigerated until serving.