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Cafe Parizade's Tiramisu




Source of Recipe


Trish on Family Fare


Recipe Introduction


Cafe Parizade's Tiramisu
Durham, NC




List of Ingredients




Cake:

1 cup flour
1 tablespoon baking powder
6 eggs
1/2 cup sugar

Filling:

1/2 cup heavy whipping cream
4 eggs
1/2 cup sugar
1/4 cup rum
1/2 pound cream cheese
1/2 pound mascarpone cheese
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup very strong coffee or espresso (fresh brewed,
not instant)
2 tablespoons grated semi sweet chocolate



Recipe



Preheat oven to 350 degrees.

Prepare the cake: Grease and lightly flour a 10-inch
springform pan. Set aside.

Sift together the flour and baking powder twice. Set
aside. In a double boiler, heat the eggs and sugar
together, stirring constantly until the sugar melts.
Pour the egg mixture into the large bowl of an
electric mixer and mix on high for 10 minutes, until
eggs are very light and fluffy (the consistency of
soft whipped
cream).

Using a spatula, gently fold in the sifted flour
mixture and pour into the prepared springform pan.

Bake for 25 to 30 minutes. The cake is done when it
springs back when touched in the center.

Remove the cake from the oven and let cool for 10
minutes. Then remove from the pan and continue to
cool on wire racks.

While cake is cooling, prepare filling. Whip the
cream on highest speed of an electric mixer, until
soft peaks form. Set aside.

In a double boiler, combine the eggs and sugar and
cook, stirring constantly, until the mixture coats the
back of the spoon and turns a ivory color. (This
takes 15 or more minutes.) Remove from heat and stir
in the rum. Set aside.

In the large bowl of an electric mixer, combine cream
cheese and mascarpone, mixing well. Add lemon juice
and vanilla. Mix until thoroughly blended. Slowly
mix in reserved whipped cream and egg mixtures. Blend
gently until well mixed.

Slice cake into two horizontal layers. Remove top
layer and set aside. Drizzle 1/2 cup of coffee over
cake layer. Then spread 1/2 of the cream mixture over
cake. Top with second layer of cake and repeat with
remaining coffee and cream.

Sprinkle shredded chocolate on top of last cream
layer.

Refrigerate 24 hours before serving.

Makes 1 10-inch cake, 10 to 12 servings.

Per serving: 368 calories, 22 grams fat (54 percent
calories from fat), 187 milligrams cholesterol, 9
grams protein, 33 grams carbohydrate, 291 milligrams
sodium.