I am crazy about Tiramisu! It is my all time favourite desert. So needless to say, I've tried many different recipes. But this recipe stands out as the very best! It looks more complicated than it seems, but it is easier than you think and well worth the effort.
Ingredients: Hot Milk Sponge
MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
SUGAR, 1-1/4 cups
EGG YOLKS, 3
Ingredients: Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
SAMBUCCA, 3 tablespoons
MASCARPONE, 1 cup
KHALUA, 2 tablespoons
EGGS, 3 separated
SUGAR, 6 tablespoons
HEAVY CREAM, 1 cup
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish
Directions: Sponge Cake
Preheat the oven to 350 degrees.
Grease and lightly flour an 8 by 11-inch sheet tray.
Heat milk and butter until the butter melts.
Stir the flour and baking powder together and set aside.
Beat eggs, sugar, and yolks.
Fold in the flour mixture and the milk.
Pour into the prepared pan.
Bake for 10 minutes.
Directions: Mascarpone Cream
Combine the espresso, water and the Sambucca, and set aside.
Combine the mascarpone and the Khalua in a large bowl, beat until smooth.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.