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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