Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 9 servings.
Preparation time: 45 minutes
Tips: Prepare one day ahead
Ingredients
Preparation
SPONGE: (see note 1)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon salt
SYRUP:
1 cup brewed espresso coffee
1/2 cup rum
4 tablespoons sugar
1. SPONGE: beat egg whites, add sugar and yolks. Add vanilla, salt and flour. Spread in jelly roll mold lined with wax paper greased and floured. Bake @ 350 F degrees for 12- 15 minutes.
2. SYRUP: heat coffee to dissolve sugar, add rum.
3. Select ONE of the TWO fillings. See note (2)
FILLING 1:
- Whip the heavy cream to stiff peaks and reserve.
- Whip egg at high speed until it begin to foam, about 30 seconds.
- Bring the corn syrup to boiling ( may use microwave, about 2 minutes watch closely) and gradually pour it into egg while whipping constantly. Continue whipping until the mixture has cooled completely.
- Gradually stir in the egg mixture into the soft Mascarpone cheese. Stir in the whipped cream.
- Refrigerate until needed; use within four days.
FILLING 2: beat cream, add cheese and sugar.
4. ASSEMBLE:
- Cut sponge in two pieces. Place one layer on mold 9x9 or similar size area ceramic or aluminum mold. Do not use steel molds, they react with the coffee and make cake turn black.
- Add 1/2 syrup evenly to moist cake completely, spread 1/2 filling.
- Repeat, if cake does not appear completely moist all over when all syrup mixture is added, you may add a additional 1/4 cup coffee + 1 Tablespoon sugar + 1 Tablespoon rum.
- Sprinkle cocoa powder over last layer of cream filling.
5. Refrigerate for 24 hours before serving.
NOTES : 1) Lady fingers may be use instead of the sponge, specially if individual desserts are created. See recipe under "Cookies"
2) Filling 1: light filling. 1st choice, Bob's favorite.
Filling 2 : heavier filling with more cheese than #1, also excellent, but denser dessert.
3) Recipe is a combination of book listed above and Magazine unknown.
FILLING 1:
1 whole egg
2/3 cup light corn syrup (about 5 ounces)
1 cup heavy whipping cream
8 ounces mascarpone cheese, room temperature
FILLING 2:
1 pound Mascarpone cheese
1/4 cup sugar
1 cup heavy cream
2 teaspoons unsweetened cocoa, as topping
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