Emeril's Tiramisu

Submitted by: aLyStEr...

Ingredients:

Sponge cake:

½ cup Milk
2 tsp Butter
1 ¼ cups Flour
3 Eggs
1 ¼ cups Sugar
3 Egg yolks
1 tsp Baking powder

Mascarpone cream:

2/3 cup brewed Espresso
2/3 cup hot Water
3 tbsp Grand Marnier
1 cup Mascarpone cheese
2 tbsp Rum
3 Egg yolks
6 tbsp Sugar
1 cup heavy Cream
¼ tsp Vanilla
Cocoa powder, to sprinkle on top
Powdered Sugar, to sprinkle on top

Method:

Sponge Cake:

- Grease and lightly flour a 9 x 13" baking tray. Preheat oven to 350 degrees.
- Warm the milk and butter until the butter melts.
- Stir the flour and baking powder together.
- Place the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
- Fold in the flour mixture and the milk, pour into prepared pan.
- Bake 10-15 minutes or until done.

Mascarpone cream:

- Combine the espresso, water and the Grand Marnier, set aside.
- Combine the mascarpone and the rum in a large bowl, beat until smooth.
- In a medium bowl, beat the egg yolks, and 3 tbsps of the sugar together until smooth. Set over a hot water bath and beat for 3 minutes until light and foamy. Remove from heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
- Whip the cream until the cream holds a firm shape then fold in the vanilla.
- In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream, then fold the whipped cream into the remaining mascarpone mixture.
- Beat the egg whites and salt on medium until foamy.
- Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg whites, all at once into the mascarpone. Set aside.

Assembly:

- Cut the sponge cake in half crosswise, place in a pan large enough to fit the halved sponge cake snugly. Moisten the cake with half of the espresso mixture.
- Top with half of the mascarpone mixture, spreading evenly. Sprinkle generously with cocoa powder, and podwered sugar.
- Top with other half of sponge cake layer. Moisten with remaining mascarpone mixture, spreading evenly.
- Sprinkle generously with cocoa powder and powdered sugar.
- Refrigerate, uncovered for at least two hours.

Recipe added or updated on: October, 2005.