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1
Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt.
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2
Set aside.
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3
In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed.
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4
Turn speed to low and pour in the oil, water and vanilla.
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5
Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined.
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6
Remove bowl from machine.
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7
In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
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8
Start on medium speed and raise speed as peaks begin to form.
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9
Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff.
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10
With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
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11
Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.
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12
In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
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13
Meanwhile, in a medium bowl, set over simmering water, melt the chocolate.
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14
Set aside.
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15
In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch.
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16
Remove from heat and scrape into the mascarpone.
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17
On medium speed, beat just until combined.
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18
Lower speed, add the melted chocolate, and mix well.
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19
In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks.
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20
Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff.
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21
Fold into the mascarpone mixture.
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22
Stir in the Kahlua and rum.
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23
Refrigerate until needed.
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24
In a small pot, combine all of the ingredients, bring to a boil.
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25
Remove from the heat and let cool.
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26
To assemble the Tiramisu:
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27
I like to use parfait or Pilsner glasses for this dessert.
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28
Place all of the glasses on a flat work surface.
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29
Cut out cake circles that will fit into the size glass you're using.
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30
Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream.
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31
Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream.
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32
Repeat this with all of the glasses.
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33
Refrigerate for about an hour or until set.
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34
Decorate with grated milk chocolate and sifted cocoa.
