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triflelike italian dessert

Better Homes and Gardens New Cookbook

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

  • 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
  • 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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