White Russian Tiramisu

By Texaschef11

Ingredients

• Ingredients (Sponge Cake)
• * 1 cup + 2 tablespoons sifted unbleached cake flour
• * 6 egg yolks
• * 1/4 cup cane sugar
• * 1 teaspoon vanilla extract
• * 6 egg whites
• * 1/4 teaspoon cream of tartar
• * 1/3 cup cane sugar

Preparation

Step 1

How-To (Sponge Cake)

1. Preheat oven to 325°.
2. Line a 9 1/2″ spring form pan with parchment paper, spray with canola oil cooking spray.
3. In the bowl of a stand mixer, beat the yolks, 1/4 cup sugar and vanilla extract on high with the paddle attachment until it becomes thick and yellow (about 2-3) minutes.
4. Pour into a large bowl.
5. Sift the flour on top of the yolk mixture, but don’t mix yet.
6. Clean and dry the bowl of the stand mixer.
7. With the wire whip attachment, beat the egg whites and cream of tartar until soft peaks form.
8. Gradually add the 1/3 cup sugar and beat until stiff but not dry peaks.
9. Using a rubber spatula, fold in half of the egg whites into the egg yolks and flour.
10. Fold in the remaining egg whites until no streaks remain.
11. Pour the batter into the spring form pan and smooth the top.
12. Place the spring form pan on a baking sheet and bake for 35-40 minutes, or until the top springs back when lightly pressed.
13. Set the cake on a cooking rack in the pan and let it cool for about 10 minutes.
14. Slide a thin knife around the cake.
15. Remove the sides of the pan
16. Gently flip the cake over and peel the parchment paper off.
17. Place on the cooking rack right side up and let the cake cool completely.
18. Once cooled, cut the cake in half horizontally.
19. Put the bottom half back in the cleaned and dried spring form pan.

White Russian Filling
adapted from Cooking Light

Ingredients (Filling)

* 1/2 cup ground coffee beans
* 1 1/2 cup cold water
* 1/8 cup Kahlúa liquor
* 1(8 ounce) tub of mascarpone cheese
* 1 (8 ounce) block of 1/3 fat cream cheese, softened
* 1/3 cup brown sugar
* 1/4 cup cane sugar
* 1/4 cup Kahlúa liquor
* dark chocolate, shaved

How-To (Filling)

1. Brew the coffee using the coffee beans and cold water in your coffee maker. Set aside and let cool.
2. Once cooled, add 1/8 cup Kahlúa and set aside.
3. In your stand mixer, combine 1/4 cup Kahlúa, cheeses and sugars. Beat on high until smooth.
4. Drizzle some of the coffee mixture on top of the bottom layer. Use your best judgment here. I probably only used a total of 1/4 of my coffee mixture on the whole cake (being afraid of making it soggy), but it could have used more as you see in the photos.
5. Spread half of the cheese mixture on the cake.
6. Sprinkle half of the chocolate shavings.
7. Place the top half of the cake on.
8. Drizzle the some more of the coffee mixture on the cake.
9. Spread the remaining cheese mixture.
10. Sprinkle the remaining chocolate shavings.
11. Refrigerate in the pan for at least 4 hours.
12. Remove from the spring form pan and with a knife even out the filling on he sides.
13. Serve and enjoy!