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Ingredients
- 1 1/2 c. granulated sugar
- 1 c. all-purpose flour
- 3/4 c. Unsweetened cocoa
- 2 tsp Baking pwdr
- 1 tsp baking soda
- 1/4 tsp salt
- 4 x Large eggs, separated
- 2 x Egg whites
- 3/4 c. Vegetable oil
- 1/2 c. water
- 1 tsp vanilla extract
- 21 ounce Mascarpone cheese
- 11 1/2 ounce lowfat milk chocolate, cut into small pcs
- 8 x Large eggs, separated
- 1/2 c. granulated sugar
- 2 Tbsp. Kahlua
- 2 Tbsp. Rum Unsweetened cocoa, sifted, for decoration About 1/4 c. coarsely grated lowfat milk chocolate, for garnish
- 4 c. Espresso coffee, decaffeinated or possibly regular
- 1 1/4 c. water
- 1 c. sugar
- 3 Tbsp. Kahlua
- 3 Tbsp. Rum
Directions
- Sift together 1 c. sugar, the flour, cocoa, baking pwdr, baking soda, and salt. Set aside.
- In the large bowl of an electric mixer, with paddle or possibly beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add in the sifted ingredients, and when almost incorporated, turn speed to medium, and beat till well combined. Remove bowl from machine.
- In another clean large bowl, with whip or possibly beaters, whip the 6 egg whites till soft peaks form. Start on medium speed and raise speed as peaks begin to create. Gradually pour in the remaining l/2 c. sugar and whip till whites are shiny and hard but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mix, then scrape the chocolate mix back into the whites, quickly folding till completely incorporated.
- Scrape the mix into a greased and floured half-sheet pan and bake till edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.
- Chocolate Mascarpone Cream: In the large bowl of an electric mixer, using paddle or possibly beaters, beat the mascarpone till fluffy, scraping down the sides of the bowl and under the beaters as necessary.
- Meanwhile, in a medium bowl, set over simmering water, heat the chocolate.
- Set aside.
- In a large heat proof bowl, set over simmering water, whisk the egg yolks with l/4 c. sugar till sugar dissolved and mix is warm to the touch.
- Remove from heat and scrape into the mascarpone. On medium speed, beat just till combined. Lower speed, add in the melted chocolate, and mix well.
- In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks. Add in the remaining l/4 c. sugar and continue to beat till shiny and hard but not stiff. Fold into the mascarpone mix.
- Stir in the Kahlua and rum. Chill till needed.
- Soaking Liquid: In a small pot, combine all of the ingredients, bring to a boil. Remove from the heat and let cold.
- To assemble the Tiramisu:Use parfait or possibly Pilsner glasses for this dessert. Place all of the glasses on a flat work surface. Cut out cake circles which will fit into the size glass your using. Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream. Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream. Repeat this with all of the glasses. Chill for about an hour or possibly till set. Decorate with grated lowfat milk chocolate and sifted cocoa. - Yield: 12 servings
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