Tiramisu is one of my parents' favorite desserts. It's not incredibly difficult to make at home, provided you can actually find decent ladyfingers at a store. However, it's one of those desserts that has to be kept cold, and can take up a decent amount of space in a fridge. This isn't usually an issue, except around the holidays, when fridge space is at a bare minimum.
This cake has all of the wonderful flavors of tiramisu, but as a cake instead of a layered dessert. Even better, it can be kept at room temperature! The cake itself has a great crumb, not quite as heavy as a traditional pound cake, but still rich. The addition of Kahlua and espresso batters yield the classic tiramisu flavor, and the mascarpone frosting pulls everything together.
The key point to remember when making this cake is to remember not to mix or swirl your batters; they have different densities, and will layer beautifully on their own. Instead of pouring the batters into the pan, I suggest carefully spooning the batters in. Other than that, this is really easy yet impressive!