INGREDIENTS

INSTRUCTIONS

Chocolate Chiffon Cake: Sift together l 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 heatproof 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.  For the 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:  I
like to 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  BAKERS' DOZEN MARY
BERGIN SHOW #BD1A43, Copyright, 1997, TV FOOD  NETWORK, G.P., All
Rights Reserved continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 942
Calories From Fat: 504
Total Fat: 56.9g
Cholesterol: 278mg
Sodium: 399.1mg
Potassium: 365.2mg
Carbohydrates: 96.1g
Fiber: 3.4g
Sugar: 71.8g
Protein: 14g