Tiramisu!
Round Spongecake Tirami-su (serves 12 - 16)
- 9" diameter round vanilla spongecake
- 2 cups milk
- 3/4 cup sugar
- 6 large egg yolks
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cut in pieces
- 4 T rum, brandy
- 2 teasp vanilla extract
- 6 oz marscapone cheese
- 2 cups espresso
- 4 T unsweetened cocoa
Custard: scald all but 2 T of milk in a saucepan, add sugar, stir until dissolved. Beat egg yolks with that 2 T milk and flour. Gradually pour 1/2 sweetened hot milk into the yolk mixture, whisking constantly. Return mixture to saucepan, cook over medium heat stirring continuously. Once boiling begains, continue stirring for 2 minutes, then remove from heat. Strain custard into a bowl, whisk in butter, liquor and vanilla. Cover with wax paper or plastic to prevent skin fomration. Refrigerate until cold.
Cut cake into 3 horizontal layers. Place bottom layer into 9" springform pan. Brush cake layer with espresso. Top the layer with 1/3 of custard. Add second cake layer, brush with espresso, top with 1/2 of remaining custard. Add final cake layer, top with remaining custard, sprinkle cocoa. Chill for 1 hour.
Desiree McCrorey in Burlington, Vermont, USA
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