I got a request for a tiramisu wedding cake... I have planned on doing a chiffon cake and brushing it with liquer and filling it with the marscapone filling, the thing I am having trouble with is the frosting. Do I use Rich's Bettercream? Or do I use whipped frosting, and if so where in the world do I find one stable enough for a 3-tier wedding cake? Please help!
Here is a recipe from epicurious. Read the reviews, some people changed the filling.
I would frost it with meringue buttercream and then add some Kahlua to flavor it.
Darn it. Your making me hungry!!!!!
Thanks, I will try this recipe. Im still thinking I might need a frosting that is a little more stable?
But thank you so much for your reply.
Thanks for this epicurious' recipe. I would frost this cake with merengue buttercream too.
Try jan or Shirleys meringue buttercream. Both are very stable.