INGREDIENTS

INSTRUCTIONS

c all-purpose flour 3/4 c  Unsweetened cocoa 2 ts Baking powder 1 ts
baking soda 1/4 ts salt 4    Eggs; separated 2    Egg whites 3/4 c
Vegetable oil 1/2 c  water 1 ts vanilla extract  Sift together 1 cup
sugar, the flour, cocoa, baking powder, baking  soda, and salt. Set
aside.  In the large bowl of an electric mixer, with paddle or beaters,
beat  the egg yolks at high speed. Turn speed to low and pour in the
oil,  water and vanilla. Gradually add the sifted ingredients, and when
almost incorporated, turn speed to medium, and beat until well
combined. Remove bowl from machine.  In another clean large bowl, with
whip or beaters, whip the 6 egg  whites until soft peaks form. Start on
medium speed and raise speed  as peaks begin to form. Gradually pour in
the remaining l/2 cup sugar  and whip until whites are shiny and firm
but not stiff. With a rubber  spatula, fold l/4 of the whites into the
chocolate mixture, then  scrape the chocolate mixture back into the
whites, quickly folding  until completely incorporated.  Scrape the
mixture into a greased and floured half-sheet pan and bake  until edges
of the cake pull away from the pan and a tester, gently  inserted into
the cake, comes out clean.  Chocolate Mascarpone Cream: In the large
bowl of an electric mixer,  using paddle or beaters, beat the
mascarpone until fluffy, scraping  down the sides of the bowl and under
the beaters as necessary.  Meanwhile, in a medium bowl, set over
simmering water, melt the  chocolate. Set aside.  In a large heat proof
bowl, set over simmering water, whisk the egg  yolks with l/4 cup sugar
until sugar dissolved and mixture is hot to  the touch. Remove from
heat and scrape into the mascarpone. On medium  speed, beat just until
combined. Lower speed, add the melted  chocolate, and mix well.  In a
large bowl of the electric mixer, using the whip attachment,  whip the
egg whites to soft peaks. Add the remaining l/4 cup sugar  and continue
to beat until shiny and firm but not stiff. Fold into  the mascarpone
mixture. Stir in the Kahlua and rum. Refrigerate until  needed.
Soaking Liquid: In a small pot, combine all of the ingredients, bring
to a boil. Remove from the heat and let cool.  To assemble the
Tiramisu:  Use parfait or Pilsner glasses for this dessert. Place all
of the  glasses on a flat work surface. Cut out cake circles that will
fit  into the size glass your using. Using a ladle, place a small
amount  of Mascarpone cream in the glass, dip a cake circle in the
soaking  liquid (squeeze out any excess) and place on top of the cream.
Ladle  more cream on top of the circle, place another soaked circle of
cake  and finish with a layer of cream. Repeat this with all of the
glasses. Refrigerate for about an hour or until set. Decorate with
grated milk chocolate and sifted cocoa. - Yield: 12 servings  Posted to
KitMailbox Digest  by GAdams1350 <GAdams1350@aol.com> on  May 9, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6357
Calories From Fat: 3071
Total Fat: 344.4g
Cholesterol: 2307.4mg
Sodium: 1505.4mg
Potassium: 3789.6mg
Carbohydrates: 708g
Fiber: 13.7g
Sugar: 629.1g
Protein: 89.2g