At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Tiramisu tort recipe using all the the flavors of this popular dessert. "Tira-mi-su" is Italian for "pick me up."
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line with waxed paper; grease paper. Set aside.
Beat egg whites in large bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
Combine remaining 1/2 cup sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla in small bowl. Beat at high speed, scraping bowl often, until thick and lemon-colored (5 to 6 minutes). Gently stir in flour and baking powder by hand. Gently stir egg yolk mixture into beaten egg whites.
Pour batter into prepared pan. Bake for 14 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely.
Combine 1/2 cup sugar, 1/2 cup water and espresso powder in 1-quart saucepan. Cook over medium heat until mixture comes to a full boil (3 to 4 minutes). Boil 1 minute; stir in rum. Cool completely.
Cut cake crosswise into three (10x5-inch) pieces. Brush top of each piece generously with syrup mixture, reserving 2 tablespoons syrup mixture.
Place 1 piece cake, syrup-side up, on serving plate. Stir together powdered sugar, mascarpone cheese and vanilla in medium bowl. Stir in 2 ounces grated chocolate. Spread half of filling on top of cake on serving plate. Repeat layering; top with third cake layer.
Beat whipping cream in large bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form. Spread 1 cup whipped cream on top of cake; sprinkle with remaining grated chocolate. Pipe or spread remaining whipped cream on sides of cake. Refrigerate at least 3 hours.
To serve, cut torte into 8 slices; cut each slice in half. Store refrigerated.
*Substitute 1 teaspoon rum extract.
**Substitute 2 (8-ounce) packages cream cheese.
Dietary Fiber: 1g
I made this for my son's birthday over the weekend and it was very good. Everyone raved about it. I will be making this again.
Delicious and addicting, I will make it again for sure.
it was REALLy easy, the instructions were great..i hope to make it a staple of traditional friends and family get togethers
One our favorites around our home. Made it several times and it was a big hit for family and friends. Make it every year for my daughter's birthday per her request.
Instead of the marscapone, use 1 8 oz cream cheese and 1 8 0z reduced fat cream cheese. This is a winner!
This takes a bit of time to make, but the overall result is well worth it. I make this frequently for special occasions such as holidays and birthdays. Everyone loves it and always asks for the recipe. This is better than many restaurants' tiramisu. Easy to serve and impressive; it just takes time to make. Outstanding!
"Yummy" and easy to make!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2413
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