Tiramisu

1. 1

   For Sponge Cake

2. 2

   Heat oven to 325. Grease 2 8-inch round cake pans. Line bottom of pans with cooking parchment paper or waxed paper; grease paper.

3. 3

   Mix 1 tablespoon plus 1 teaspoon sugar and 1 tablespoon flour; sprinkle evenly over paper in bottom of pan using wire strainer.

4. 4

   Beat eggs in medium bowl with electic mixer on high speed about 5 minutes or until thickened. Gradually beat in 1/2 cup sugar. Mix 3/4 cup flour and the salt. Fold into egg mixture. Pour into pan.

5. 5

   Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto rectangular wire rack; remove paper. Cool completely.

6. 6

   For Tiramisu

7. 7

   Beat egg yolks and sugar in 2-quart sauepan until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Boil and stir 1 minute: remove from heat. Pour into medium bowl: place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.

8. 8

   Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside. Beat whipping cream and vanilla in chilled medium bowl on high speed until stif; set aside. Place one cake round in an 8-inch springform pan: brush with espresso mixture (do not soak). Spread half of the cheese mixture over the sponge cake, then spread with half of the whipped cream. Repeat layers with remaining cake layer, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 hours but no longer than 24 hours to develop flavors. Store covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.