 | Allergy Recipes |
|---|---|
 | Breads |
 | Breakfast |
 | Main Dishes |
 | Side Dishes |
 | Soups |
 | Sauces |
 | Desserts |
 | Candy |
 | Party Foods |
 | Beverages |
- Choose a Style:
- Regular Sized Text
- Large Text
No need to click anywhere for a printer-friendly version. Just print!
Click here for an alphabetical listing of all recipes.Emeril's Tiramisu Recipe
Hot Milk Sponge Cake:
- 1/4 c. milk
- 2 tsp. butter
- 1 1/4 c. flour
- 1 tsp. baking powder
- 3 eggs
- 1 1/4 c. sugar
- 3 egg yolks
Mascarpone Cream
- 1/2 c. plus 2 TBS espresso coffee
- 1/2 c. plus 2 TBS hot water
- 3 TBS Grand Marnier
- 1 c. mascarpone cheese
- 2 TBS rum
- 3 eggs, separated
- 6 TBS sugar
- 1 c. heavy cream
- 1/4 tsp. vanilla
- pinch of salt
- sprinkle of cocoa powder
- sprinkle of powdered sugar
Sponge Cake:
Preheat the oven to 350°. Grease and lightly flour an 8 x 11 inch sheet pan.
Heat milk and butter until the butter melts. Stir the flour and baking powder together. Put the eggs, sugar, and egg yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. Fold in the flour mixture and the milk. Pour into the prepared pan. Bake for 10 minutes.
Mascarpone Cream:
Combine the espresso, water and the Grand Marnier. Set aside.
Combine the mascarpone and the rum in a large bowl, and beat until smooth. In a medium bowl beat the egg yolks and 3 TBS 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 it holds a firm shape. Fold in the vanilla. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream. 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 TBS of sugar. Beat until glossy, but not dry. Fold the egg whites, all at once, into the mascarpone.
Assembly:
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 cocoa powder and powdered sugar. Refrigerate, uncovered, for 2 hours.