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Round Spongecake Tiramisu




Source of Recipe


Desiree McCrorey in Burlington, Vermont, USA

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.