Tiramisu

[bripastryguy]

Tiramisu

This is huge. Perhaps if you're baking for a crowd!

This makes 10 7"cakes

• 7 7" sponge cakes -- split in 3 layers
  

Mascarpone Mousse

• 17 oz egg yolks
  
• 2 c sugar
  
• rum or kaluha to taste
  
• 12 sheets gelatin
  
• 4 lb mascarpone cheese
  
• 14 oz egg white
  
• 1/2 T salt
  
• 2 qt heavy cream
  

Soaking Liquid

• 1 pot espresso or very strong coffee -- hot
  
• 1/2 c kahlua
  
• 1/2 c tia Maria
  
• 1/2 c Frangelico
  
• 2 lb sugar
  

Mascarpone Mousse:

In a bowl over a water bath place the egg yolks, first amount of sugar and the rum. Whisk until very warm to the touch. Soak the gelatin leaves in cold water. Drain the gelatin, squeeze out all excess water and add gelatin the warmed egg yolks. Whisk smooth, if not warm enought to dissolve gelatin place back on water bath and warm to dissolve all the gelatin! Put mixture in mixer with whip and start whipping on high. Once cool stop machine and add mascarpone and whip out until light and creamy. In another mixing bowl whip the egg whites with the soft until "smow". Gradually add sugar and whip out to soft peaks. Fold into yolk/ mascarpone mixture. Whip the cream until stiff, fold in to complete the mousse.

Soaking Liquid:

Combine all and stir to dissolve sugar. Cool completely.

Assembly:

Lightly spray 10- 7" cake pans. Place a paper circle in the bottom. Place a layer of sponge cake in the bottom and soak generously with coffee syrup. Place some mousse to make a layer then top with another layer of cake which also has been generously soaked with coffee syrup. Top with another layer of mousse. Freeze overnight. When assembling, remove the cake from the pan, mask the cake with whipped cream or bakery type whipped topping. Comb the top and dust with cocoa powder. Place lady fingers (homemade or store bought, cut to size) around outside of cake

Keywords: Cake, Dessert, Italian

( RG402 )