Tiramisu Bundt with Orange Mascarpone Glaze

By MJH

Ingredients

• 2 3 oz. packages ladyfingers, divided
• 1 8 oz. tub mascarpone, divided
• 1/2 cup butter, softened
• 1 cup coffee liqueur
• 1/2 cup orange liqueur, divided
• 2 eggs
• 1 cup flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp semisweet chocolate bits, chopped

Details

Adapted from poeticpinup.blogspot.com

Preparation

Step 1

Preheat oven, 325.

In a small bowl, mix coffee liqueur and 1 package of ladyfingers until soaked and squishy and vaguely reminiscent of 80 proof cat food.
Set aside.

Remove 1/4 cup of mascarpone from tub and set aside. In a medium/large bowl, blend the remaining mascarpone, butter, and sugar until grainy.

Add eggs and vanilla extract, blend until still grainy but slightly darker and more liquidy.

Stir in baking powder.

Retrieve ladyfinger/coffee liqueur mixture and add to bowl.
Stir and ignore nagging voice in back of head that insists nothing that looks like this can possibly end in anything palatable.


Add flour.
Stir until you realize stirring is not going to make the batter as smooth as you want it to be.
Break out electric mixer. 1-2 minutes on low.
Smooth batter is happy batter.

Grease Bundt pan and spread batter semi-sorta evenly.
Open second package of ladyfingers and arrange them on top of batter. Drizzle about 1/4 cup of orange liqueur over that layer of ladyfingers.

Place pan in nicely preheated 325 degree oven.
Leave there for 45 minutes.

Remove cake from oven and let cool in pan for about 10 minutes.
Flip onto anxiously awaiting cake plate and allow to cool for another 10 minutes or so while glaze is being made.

FOR GLAZE:
Place 1/4 cup of mascarpone in a small bowl, add powdered sugar and mix until smooth.
Add remaining 1/4 cup of orange liqueur and stir until blended and glazy. Drizzle over top of cake.
Notice that this particular glaze is not inclined to drizzle.
Place glaze in a ring atop cake and sort of nudge down sides.
Sprinkle chopped chocolate bits on top of glaze.