Tiramisu(Bd)

* Exported from MasterCook *

Tiramisu (Bd)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate Cakes
Specialty Desserts Italian Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Chocolate chiffon cake--
1 liter l/2 cups granulated sugar
1 liter cup all-purpose flour
3/4 cups unsweetened cocoa
2 teaspoons baking powder
1 liter teaspoon baking soda
l/4 teaspoon salt
4 eggs -- separated
2 egg whites
3/4 cups vegetable oil
l/2 cup water
1 liter teaspoon vanilla extract
--Chocolate Mascarpone Cream--
21 ounces mascarpone cheese
11 l/2 ounces milk chocolate -- in small pieces
8 eggs -- separated
l/2 cup granulated sugar
2 tablespoons Kahlua
2 tablespoons rum
Unsweetened cocoa -- sifted, for
-- decoration
l/4 cup coarsely grated milk chocolate -- for garnish
--Soaking Liquid--
4 cups espresso coffee -- decaffeinated or
-- regular
1 liter l/4 cups water
1 liter cup sugar
3 tablespoons Kahlua
3 tablespoons rum

Chocolate Chiffon Cake:
Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and
salt. Set aside.

In the large bowl of an electric mixer, with paddle or beaters, beat the egg
yolks at high speed. Turn speed to low and pour in the oil, water and vanilla.
Gradually add the sifted ingredients, and when almost incorporated, turn speed
to medium, and beat until well combined. Remove bowl from machine.

In another clean large bowl, with whip or beaters, whip the 6 egg whites until
soft peaks form. Start on medium speed and raise speed as peaks begin to form.
Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny
and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the
chocolate mixture, then scrape the chocolate mixture back into the whites,
quickly folding until completely incorporated.

Scrape the mixture into a greased and floured half-sheet pan and bake until
edges of the cake pull away from the pan and a tester, gently inserted into
the cake, comes out clean.

Chocolate Mascarpone Cream:

In the large bowl of an electric mixer, using paddle or beaters, beat the
mascarpone until fluffy, scraping down the sides of the bowl and under the
beaters as necessary.

Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set
aside.

In a large heatproof bowl, set over simmering water, whisk the egg yolks with
l/4 cup sugar until sugar dissolved and mixture is hot to the touch. Remove
from heat and scrape into the mascarpone. On medium speed, beat just until
combined. Lower speed, add the melted chocolate, and mix well.

In a large bowl of the electric mixer, using the whip attachment, whip the egg
whites to soft peaks. Add the remaining l/4 cup sugar and continue to beat
until shiny and firm but not stiff. Fold into the mascarpone mixture. Stir in
the Kahlua and rum. Refrigerate until needed.

For the Soaking Liquid:

In a small pot, combine all of the ingredients, bring to a boil. Remove from
the heat and let cool.

To assemble the Tiramisu:

I like to use parfait or Pilsner glasses for this dessert. Place all of the
glasses on a flat work surface. Cut out cake circles that will fit into the
size glass your using. Using a ladle, place a small amount of Mascarpone cream
in the glass, dip a cake circle in the soaking liquid (squeeze out any excess)
and place on top of the cream. Ladle more cream on top of the circle, place
another soaked circle of cake and finish with a layer of cream. Repeat this
with all of the glasses. Refrigerate for about an hour or until set. Decorate
with grated milk chocolate and sifted cocoa.

Yield: 12 servings


BAKERS' DOZEN MARY BERGIN SHOW #BD1A43,

MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997