Recipe(tried): Tiramisu Cake

Made this recipe for Christmas and it is terrific, thought I would share with
all of you:

Tiramisu Cake

4 egg yolks
2 tablespoons cold water
1-1/4 cups sugar
1/2 cup boiling water
1-1/3 cups Gold Medal all-purpose or 1-1/2 cups Softasilk Cake Flour
1/2 teaspoon salt
4 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 cup espresso or very strong coffee
1/4 cup Kahlua*

Mascarpone Cream (recipe follows)

3/4 cup grated semisweet chocolate
Chocolate curls, if desired for garnish

Heat oven to 325 Degrees F. Grease and flour 2 round pans, 9 x 1-1/2 inches.
Beat egg yolks and cold water in large bowl with electric mixer on high speed
until light yellow in color. Gradually beat in sugar. Gradually beat in boiling water. Mix flour and salt; gradually fold into egg yolk mixture.

Beat egg whites and cream of tartar in medium bowl with electric mixer on high
speed until stiff peaks form. Gradually fold egg whites, vanilla and almond extract into flour-egg mixture. Pour into pans.

Bake 25 to 30 minutes or until edge of cake pulls away from side of pan. Cool
5 minutes; remove from pans to wire rack. Cool completely.

Mix coffee and Kahlua. Prepare Mascarpone Cream. Place 2-1/4 cups in medium
bowl; fold in grated chocolate. Split cake horizontally to make 2 layers. Place 1 layer on serving plate and brush with 2 tablespoons coffee mixture. Spread with 3/4 cup chocolate mixture. Repeat with two more layers; top with
remaining layer. Frost sides and top of cake with remaining Mascarpone Cream.
Garnish with chocolate curls. Refrigerate at least 4 hours or overnight to allow flavors to blend.

Mascarpone Cream

2 cups whipping (heavy) cream
1/4 cup sugar
1 teaspoon vanilla
1 pound mascarpone cheese or cream cheese, softened

Beat all ingredients in large bowl with electric mixer on high speed until stiff
peaks form.I used Mascarpone Cheese and Softasilk cake flour in the recipe. Be sure that
your Mascarpone Cheese is at room temperature for ease of blending.

*The recipe called for 1/4 cup of Rum, however, I used Kahlua, as I thought
it was a flavor compliment to the coffee and it was delicious.

Enjoy!