Tiramisu Cake

By JDARK

Ingredients

• Soaking Liquid:
• 3 cups freshly made espresso
• 1/4 cup sugar
• 3 tablespoons Kahula
• Mascarpone Cream:
• 1 cup sugar
• 1 teaspoon cornstarch
• 6 egg yolks
• 16 ounces mascarpone cheese
• 1/2 cup powdered egg whites
• 14 ounces ladyfingers
• 1-1/2 ounces bittersweet chocolate, grated

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Stir hot espresso, sugar and Kahula in a medium bowl until sugar dissolves.
2. Set aside to cool.
3. Fold a 27-inch long sheet of plastic in half lengthwise, then in half again.
4. Wrap around the inside of a 9-inch springform pan.
5. Whisk 1/4 cup sugar and cornstarch in a small heavy saucepan to mix.
6. Whisk in egg yolks and reserved 1/3 cup espresso until well-blended.
7. Cook over medium-low heat, whisking often, 4 to 5 minutes.
8. As mixture thickens, start whisking constantly and cook 8 to 10 minutes longer until thick.
9. Remove from heat and let cool.
10. Scrape mascarpone cheese into a large bowl.
11. Stir gently with rubber spatula to soften.
12. Gradually fold in egg yolk mixture.
13. In a large bowl, prepare powdered egg whites as directed on package.
14. Beat with a mixer on medium speed until soft peaks form when beaters are lifted.
15. Increase speed to high and gradually beat in remaining 3/4 sup sugar.
16. Beat until sugar dissolves and firm, shiny peaks form when beaters are lifted.
17. Briskly stir about 1/3 into the cheese mixture, then gently fold in remaining whites.
18. Quickly dip each lady finger in soaking liquid.
19. Arrange 21 on plastic wrap around sides of pan.
20. Cover bottom of pan with 9 soaked ladyfingers, trimming to fit.
21. Spread 1/3 of mascarpone mixture evenly in pan.
22. Sprinkle with 2 tablespoons grated chocolate.
23. Top with another layer of soaked ladyfingers.
24. Then with 1/2 of the remaining cream and another 2 tablespoons chocolate.
25. Repeat with remaining ingredients.
26. Cover with plastic wrap and refrigerate at least 24 hours.