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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.
- 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.
- In a medium bowl stir together the mascarpone or cream cheese, powdered sugar, and vanilla.
- Stir in the 2 ounces grated chocolate.
- 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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