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Frozen Tiramisu Cake




Source of Recipe


Williams-Sonoma Kitchen Library: Ice Creams and Sorbets






Recipe Introduction


Time consuming, but worth the effort.





List of Ingredients



• 1 1/2 cups granualted sugar, divided
  
• 3/4 cup water, divided
  
• 2 tablespoons instant espresso powder
  
• 1/3 cup Kahlua or other coffee flavored liqueur
  
• 8 egg yolks
  
• 6 tablespoons Marsala wine
  
• 1 pound marscapone cheese
  
• 1 teaspoon vanilla
  
• 1/2 cup whipping cream
  
• 1 store bought poundcake, 3/4 pound, cut crosswise into slices 1/4-inch thick
  
• unsweetened cocoa
  






Instructions



1. In a small, heavy saucepan over low heat, combine 1/2 cup sugar, 1/2 cup of water and the espresso powder. Stir until the sugar dissolves, about 3 minutes. Stir in the liqueur. Remove from the heat and set aside to cool.
   
2. In a large metal bowl, whisk together the egg yolks, Marsala and the remaining 1 cup sugar and 1/4 water until blended. Set the bowl over a saucepan of simmering water; do not allow the bowl to touch the water. Whisk constantly until a candy thermometer registers 165-degrees, about six minutes. Remove the bowl from over the water.
   
3. Using an electric mixer set on high speed, beat the egg yolk mixture until cool and thick, about five minutes. In another large bowl, whisk together the marscapone, cream and vanilla, just until blended. Beat in the yolk mixture just until combined.
   
4. Select a springform pan 9-inches in diameterand 3-inches dep. Arrange enough of the cake slices in the bottom of the pan to cover completely, trimming to fit as neccessary. Brush half of the sugar syrup over the cake slices and then pour in half the cheese mixture. Top with enough of the remaining cakeslices to cover in single layer, again trimming to fit. Brush the slices with the remaining syrup. Pour the remaining cheese mixture over the top, then smooth with a rubber spatula. Cover and freeze overnight.
   
5. Run a small, sharp knife around the pan sides to loosen the cake. Release the pan sides and carefully transfer the cake to a platter. Using a sifter or fine-mesh sieve, dust the top lightly with cocoa. Cut into wedges and serve immediately.