Tiramisu

Total Time: 7 hrs 40 mins Preparation Time: 1 hr 40 mins Cook Time: 6 hrs

Ingredients

• 1 cup flour (all-purpose)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 2/3 cup sugar
• 1 1/4 teaspoons vanilla
• 1/2 cup water
• 2 tablespoons coffee liqueur or 2 tablespoons dark rum
• 2 teaspoons instant espresso powder or 2 teaspoons instant coffee
• 6 large egg yolks
• 1/3 cup sugar
• 1/4 cup coffee liqueur or 1/4 cup dark rum
• 1 tablespoon instant espresso powder or 1 tablespoon instant coffee
• 1/2 cup heavy cream
• 1 1/2 cups mascarpone cheese
• 1 1/2 teaspoons vanilla extract
• unsweetened cocoa
• chocolate curls

Recipe

• 1 preheat the oven to 350.
• 2 lightly grease the bottom of a 9 inch round cake pan and line it with parchment paper.
• 3 lightly grease the paper and sides of the pan and then dust with flour.
• 4 to make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.
• 5 in a large bowl, using a mixer on medium high speed, beat the eggs until pale and thick, about 3 minutes.
• 6 add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more.
• 7 sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
• 8 pour into the prepared pan and spread evenly.
• 9 bake the cake until it springs back when lightly touched, about 30 minutes.
• 10 let cool on a rack for 15 minutes.
• 11 run a small knife around the inside of the pan to loosen the cake.
• 12 invert onto a cooling rack and lift off the pan.
• 13 carefully peel off the parchment paper.
• 14 let the cake cool completely.
• 15 to make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.
• 16 bring to a boil and remove from the heat.
• 17 stir in the coffee liqueur and espresso powder.
• 18 set aside and cool to room temperature.
• 19 to make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.
• 20 set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.
• 21 remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
• 22 meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted.
• 23 when the yolk mixture is cooled to room temperature, add the mascarpone and vanilla.
• 24 beat until smooth and well blended.
• 25 using the rubber spatula, fold in the whipped cream.
• 26 to assemble, cut the cake horizontally into 3 equal layers.
• 27 remove the bottom of a nine inch springform pan, close the ring, and set the ring on a flat serving plate.
• 28 place 1 cake layer in the springform ring.
• 29 generously brush and sprinkle with some of the syrup.
• 30 scoop about 1 3/4 cup of the filling onto the layer and spread evenly.
• 31 place another cake layer on top of the filling, pressing gently.
• 32 generously brush and sprinkle with more of the syrup.
• 33 spread about 1 3/4 cups of the filling evenly over this layer.
• 34 place the third cake layer on top, pressing gently, then generously brush with syrup.
• 35 spread the remaining filling to cover the top.
• 36 holding the pan ring and plate together, gently tap against the counter to settle the ingredients.
• 37 cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
• 38 to serve, run a thin knife around the inside of the ring to loosen the cake.
• 39 unclasp and remove the ring.
• 40 garnish with chocolate curls and a dusting of cocoa.
• 41 slice and serve.
• 42 makes one 9 inch cake, or 12-16 servings.
• 43 note: this dessert is a bit labor intensive, but well worth the effort!
• 44 after you've made it a couple of times, the process goes much more smoothly and quickly.