Email to Lucy Ashes      

Easy Tiramisu

Source of Recipe

Momsmenu.com


1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup granulated sugar
½ cup milk
2 tablespoons butter
1/3 cup granulated sugar
2 tablespoons instant espresso powder or instant coffee crystals
1/3 cup water
2 tablespoons rum
2 (8-ounce) packages cream cheese, softened
½ cup sifted powdered sugar
1 teaspoon vanilla extract
2 ounces semi-sweet chocolate, grated
1 cup whipping cream
2 tablespoons coffee liqueur
½ cup semi-sweet chocolate, grated

Preheat oven to 350°F. Grease and flour a 9x9x2-inch baking pan.
In a small bowl, combine flour and baking powder; set aside. In a large mixing bowl, beat eggs on high speed for about 4 minutes or until thick. Gradually add 1 cup granulated sugar, beating on medium speed for 4-5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
In a small saucepan, heat and stir the milk and butter until the butter melts; add mixture to batter, beating until combined. Pour batter into the prepared pan.
Bake cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan; remove cake from pan. Cool cake completely.
Meanwhile, in a small saucepan, combine granulated sugar, espresso powder, and water. Cook over medium heat to boiling; boil for 1 minute. Remove from heat and stir in rum; cool completely. In a medium bowl, stir together cheese, powdered sugar, and vanilla. Stir in 2 ounces grated chocolate.
To assemble, cut cake horizontally into 3 layers. Return a cake layer to the baking pan. Brush the bottom layer with 1/3 of the syrup and spread with half of the filling; top with second cake layer. Brush second cake layer with 1/3 of the syrup and spread with the remaining filling. Place third cake layer on top and brush with remaining syrup.
In a medium chilled mixing bowl, combine whipping cream and liqueur. Beat with chilled beaters on medium speed until soft peaks form. Spread whipped cream over top cake layer; sprinkle with ½ ounce grated chocolate. Refrigerate at least 4 hours before serving.

Makes 12 to 16 servings