Everybody loves tiramisu, I think this is one of the most sought after desserts in the American Italian restaurants, this and cannolli is a must on the menus. I was going through my Perfect Italian cookbook, and came across this authentic recipe. For a change it’s not made with ladyfinger cookies, as you would normally see, but it’s made with a moist sponge cake, mmm, mmm, mmm (I wish I you could see the picture). It’s still made with mascarpone cheese (one of my favorites), espresso (or coffee), and rum. I’m going to make it and take a picture for you. If you decided to make it, please let us know how it turned out. ENJOY!
Yields 8 servings
Butter, for greasing
3 eggs
5oz golden superfine sugar
3½ oz self-rising flour (All-purpose)
1 tbsp unsweetened cocoa powder
5 oz cold black coffee (or espresso)
2 tbsp Rum
2 tsp unsweetened cocoa powered to decorate
Filling
13oz (1¾ cups) mascarpone cheese
8 oz fresh custard
2 oz golden superfine sugar (powder sugar)
3½ semisweet chocolate, grated
Custard
3 egg yolks2¼oz powder sugar1 vanilla pod6 oz heavy cream
1. Preheat the oven to 350ºF. To make the cake, grease an 8-in round cake pan with butter and line with parchment paper. Place the eggs and sugar in a large bowl and beat together until thick and light. Sift the flour and unsweetened cocoa over the batter and fold in gently. Soon the batter into the prepared pan and bake in the oven for 30 minutes, or until the cake springs back when pressed gently in the center. Let stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
2. Place the black coffee and rum in a bowl or cup, mix together and set aside.
3. To make the custard, in a large bowl, whisk together the egg yokes and sugar. Place the cream into a saucepan. Scrape the vanilla seeds into the cream then also add the vanilla pod. Heat the cream gently until it just reaches boiling point. Immediately remove from the heat and leave the vanilla to infuse for one minute. Remove the vanilla pod and gradually pour the hot cream over the egg and sugar mixture, whisking continuously. Return the mixture to the saucepan and gently heat, stirring continuously, until the custard reaches a consistency that coats the back of a wooden spoon, remove from heat and let cool.
4. To make the filling, place the mascarpone cheese in a large bowl and beat until soft. Stir in the custard, and then gradually add the sugar, beating constantly. Stir in the grated chocolate.
5. Cut the cake horizontally into 3 even layers and place 1 layer on a serving plate. Sprinkle with one-third of the coffee mixture, then cover with one-third of the mascarpone mixture. Repeat the layers, finishing with a topping of the mascarpone mixture. Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa powder before serving.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
About Me
- Angelic Chef
- Chef/Owner Saundra D. Jones, CC was born and raised in Washington, DC, however she ventured to Portland, OR to attend one of the best Culinary Schools in the country, Western Culinary Institute, Le Cordon Bleu. She completed her degree with an Externship at The Grand Hyatt Kauai, on the Island of Kauai, in Hawaii. Chef Jones is well versed on different cultures, and versatile in her style of cooking. She's a master at Soul Food, what she was raised on, but has since mastered all types of cuisine, including American Regional and International Cuisines. Catering and Event planning has been our family for years. We pride ourselves on offering excellent variety, flavor, and most importantly stellar customer service. We'll do our best to create your dream event. We're blessed with a gift to see the big picture, and the art of your special event. We can give you something no other catering company can, versatility and a wide variety of good food. We can plan every aspect of your event, or just provide the food. We can do seated 3-7 course meals, passed Hors d' oeuvres, or a buffet setup. Let us plan your next event, and make sure you tell a friend.
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