Description:

triflelike italian dessert

Source:

Better Homes and Gardens New Cookbook

Serves/Makes:Tiramisu: 12-16, Cake: 9

Ingredients

• 1 recipe Hot-Milk Sponge Cake
• 1/3 cup (80 ml) granulated sugar
• 2 tbsp (30 ml) instant espresso powder or instant coffee crystals
• 2 tbsp (30 ml) rum
• 2 8-ounce containers mascarpone cheese or two 8-ounce packages cream cheese, softened
• 1/2 cup (125 ml) sifted powdered sugar
• 1 tsp (5 ml) vanilla
• 2 ounces semisweet chocolate, grated
• 1 cup (225 ml) whipping cream
• 2 tbsp (30 ml) coffee liqueur
• 1/2 ounce semisweet chocolate, grated
• Hot-Milk Sponge Cake Ingredients:
• 1 cup (225 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 2 eggs
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) milk
• 2 tbsp (30 ml) butter or margarine

Preparation

• Hot-Milk Sponge Cake:
• Grease and flour a 9 inch x 9 inch x 2 inch baking pan; set aside.
• Stir together flour and baking powder; set aside.
• In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or till thick.
• Gradually add sugar, beating on medium speed for 4 to 5 minutes or till light and fluffy.
• Add the dry mixture; beat on low to medium speed just till combined.
• In a small saucepan heat and stir milk and butter till butter melts; add to batter, beating till combined.
• Pour batter into the prepared pan.
• Bake in a 350 degree (175 C.) oven for 20 to 25 minutes or till a wooden toothpick comes out clean.
• Cool for 10 minutes in pan; remove cake from pan. Cool cake completely.
• Syrup:
• In small saucepan combine granulated sugar, espresso powder or coffee crystals, and 1/3 cup (80 ml) water.
• Cook over medium heat to boiling.
• Boil for 1 minute; remove from heat and stir in rum. Cool completely.
• Filling:
• In a medium bowl stir together the mascarpone or cream cheese, powdered sugar, and vanilla.
• Stir in the 2 ounces grated chocolate.
• Assembly:
• Cut cake horizontally into 3 layers.
• Return a cake layer to the baking pan.
• Brush layer in pan with one-third of the syrup and spread with half of the filling.
• Repeat layering with the second cake layer, one-third syrup, and remaining filling.
• Top with the third cake layer; brush with remaining syrup.
• In a chilled bowl combine whipping cream and coffee liqueur.
• Beat with chilled beaters of an electric mixer on medium speed till soft peaks form.
• Spread whipped cream over top cake layer; sprinkle with the 1/2 grated chocolate.
• Refrigerate at least 4 hours before serving.

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