Emeril'S Tiramisu - cooking recipe

Ingredients

Hot milk sponge cake
1/4 cup milk
2 teaspoons butter
1 1/4 cups flour
3 eggs
1 1/4 cups sugar
3 egg yolks
mascarpone cream
10 tablespoons brewed espresso
10 tablespoons hot water
3 tablespoons Grand Marnier
1 cup mascarpone cheese
2 tablespoons rum
3 eggs, seperated
6 tablespoons sugar
1 cup heavy cream
1/4 teaspoon vanilla
1 pinch salt
enough cocoa powder, to sprinkle over top
enogh powdered sugar, to sprinkle on top

Preparation

sponge cake: Preheat oven to 350 degrees.
grease and lightly flour a 9*13 inch sheet tray.
heat milk and butter until the butter melts.
stir the flour and baking powder together.
put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
fold in the flour mixture and the milk.
pour into prepared pan.
bake 10-15 minutes or until done.
Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
combine the mascarpone and the rum in a large bowl, beat until smooth.
In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
set over a hot water bath and beat for 3 minutes until light and foamy.
remove from heat, and without waiting beat this mixture into the mascarpone mixture.
set aside.
whip the cream until the cream holds a firm shape.
fold in vanilla.
in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
then fold the whipped cream into the remaining mascarpone mixture.
Set aside.
beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
assembly: cut the sponge cake in half crosswise.
place in a pan large enough to fit the halved sponge cake snugly.
moisten the cake with half of the espresso mixture.
top with half of the mascarpone mixture, spreading evenly.
sprinkle generously with cocoa powder, and podwered sugar.
top with other half of sponge cake layer.
moisten with remaining mascarpone mixture, spreading evenly.
sprinkle generously with cocoa powder and powdered sugar.
Refrigerate, uncovered for two hours.