Tiramisiu - country living

10 servings

Ingredients

Quantity Ingredient
1 cup Unsifted all-purpose flour
¼ teaspoon Baking powder
¼ teaspoon Salt
4 Large eggs, separated, at room temperature
1 cup (1/2 pint) heavy cream
1 pounds Mascarpone
¾ cup Sugar
1 cup Cold strong coffee
½ cup Dry sherry or Marsala
1 cup Sugar
1 tablespoon Lemon juice
1 tablespoon Water
1 teaspoon Vanilla extract
3 tablespoons Butter, melted and cooled
2½ tablespoon Unsweetened cocoa powder
3 1-oz squares semisweet chocolate, finely grated or ground

Directions

SPONGE CAKE

FILLING

1. Prepare Sponge Cake: Heat oven to 400'F. Grease a 15½- by 10 ½-inch jelly-roll pan; line bottom with waxed paper; grease and lightly flour waxed paper.

2. In medium bowl, sift together flour, baking powder, and salt; set aside. In small bowl, with electric mixer at medium speed, beat egg yolks and ¾ C sugar until very pale and thick-about 5 minutes. Add lemon juice, water, and vanilla; beat until combined, scraping side of bowl once during beating. Set aside yolk mixture; wash and dry the beaters.

3. In large bowl, with electric mixer at low speed, beat egg whites 1 minute or until frothy. Increase the speed to medium and gradually add remaining ¼ C sugar, beating until whites appear glossy and stiff but not dry-2 to 3 minutes.

4. Sift half the flour mixture over the egg-yolk mixture and add half the beaten egg whites; with rubber spatula, fold until combined. Fold yolk mixture, remaining flour mixture, and the butter into remain- ing egg whites just until combined. Gently spread batter evenly into prepared pan.

5. Bake 15 to 20 minutes or until top is golden brown and center springs back when gently pressed. Cool cake in pan on wire rack 15 minutes; invert cake onto rack, remove waxed paper and cool com- pletely. (Sponge Cake can be made ahead, cooled, wrapped in plastic and refrigerated for use within 2 days or frozen for use within several months.)

6. When ready to assemble, prepare Filling: In small bowl, with electric mixer at medium speed, beat heavy cream until soft peaks form; reserve. In large bowl, with electric mixer at low speed (no need to wash beaters), beat mascarpone and ½ C sugar just until blended. Fold whipped cream into mascarpone mixture just until smooth and blended. In small bowl or glass measuring cup, combine remaining ¼ C sugar and the coffee.

7. To assemble Tiramisu, cut half of Sponge Cake to make a round piece to line bottom of 2-quart serving dish. Brush half of coffee mixture and half of sherry over bottom cake layer. Top with 1 tablespoon sifted cocoa and half the chocolate. Spread half of mascarpone mixture evenly over bottom layer. Cut remaining cake to fit dish and cover mascarpone layer. (Leftover cake trimmings can be reserved for another use.) Brush top cake layer with remaining coffee mixture and sherry; top with 1 T sifted cocoa and remaining chocolate. Spread remaining mascarpone mixture over second cake layer. Sift remaining ½ T cocoa over top and refrigerate Tiramisu until ready to serve.

Nutritional information per serving-protein: 9 grams; fat: 33 grams; carbohydrate- 52 grams; fiber: 1 gram; sodium: 264 milligrams; cholesterol: 175 milligrams; calories: 541.

Country Living/March/93 Scanned & fixed by DP & GG

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