Recipes for the Web

Barrington Software Incorporated

Tiramisu

Even people who thought they ate enough tiramisú in the '80s to last them a lifetime love this

dessert. It's light, sophisticated, and not too sweet. What makes this tiramisú deliciously different

is that the cake itself is flavored with coffee.

Serves ten.

FOR THE COFFEE-FLAVORED SPONGE CAKE:

4 eggs, separated

2/3 cup sugar, divided

1/4 cup hot brewed espresso

4-1/2 oz. (1 cup) all-purpose flour

Pinch salt

FOR THE MASCARPONE FILLING:

4 egg yolks

1/4 cup sugar

1/4 cup coffee liqueur, such as Kahlúa or Tia Maria

Pinch salt

3/4 cup mascarpone

1/2 cup heavy cream

FOR ASSEMBLY:

1 cup hot brewed espresso or double-strength coffee

1 oz. unsweetened chocolate

For the sponge cake--Heat the oven to 350°F. Line a rimmed sheet pan or jelly roll pan measuring

14x11 inches or 15x10 inches (or quite close to those measurements) with kitchen parchment.

Using a stand mixer with its whisk attachment or an electric mixer, beat the egg yolks, 1/3 cup of

the sugar, and the hot espresso on high until thick and voluminous, at least 6 min. In another bowl

and with clean beaters, whisk the egg whites on medium speed. When they reach the soft-peak

stage, slowly add the remaining 1/3 cup sugar with the mixer running. Increase the speed to

medium high and beat until the whites are glossy and smooth with peaks that hold their shape

without drooping, another 1 or 2 min. Fold one-third of the whites into the yolk mixture to lighten

them, and then gently fold in the rest of the whites.

Sift the flour and salt over the top of the mixture and fold it in gently. Spread the batter evenly on

the prepared sheet pan. Bake until the center of the cake springs back when lightly pressed and

the cake doesn't stick to your fingers, 12 to 14 min. Remove from the oven and cool for 5 min. Run

a knife around the edge of the cake and invert it onto a cooling rack. Gently peel off the parchment

and allow the cake to cool completely.

For the filling--Set a pan of water to simmer and fill a large bowl with ice. In a medium

stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl

over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves

ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along

the bottom, 6 to 7 min. Cool the yolk mixture by setting the bowl on the ice bath and whisking the

mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks.

When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture

cool.