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Emeril's Tiramisu Recipe

Emeril Lagasse is one of New Orleans' top chefs, host of the TV Food Network's "The Essence of Emeril." and has written the books Emeril's Creole Christmas, Emeril's New New Orleans Cooking, and Louisiana Real and Rustic.
Here is his recipe for basic Tiramisu, including his hot sponge cake.

Yield: 4 - 6 servings.

Ingredients: Hot Milk Sponge

• MILK, 1/4 cup
• BUTTER, 2 teaspoons butter
• FLOUR, 1-1/4 cups
• BAKING POWDER, 1 teaspoon
• EGGS, 3
• SUGAR, 1-1/4 cups
• EGG YOLKS, 3

Ingredients: Mascarpone Cream

• ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
• HOT WATER, 1/2 cup + 2 tablespoons
• GRAND MARNIER, 3 tablespoons
• MASCARPONE, 1 cup
• RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
• EGGS, 3 separated
• SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
• HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
• VANILLA, 1/4 teaspoon vanilla
• SALT, a pinch
• COCOA POWDER, enough to sprinkle
• POWDERED SUGAR, enough to garnish

Emeril also made his Tiramisu on his new show, "Emeril Live," but he made a couple of adjustments to the "mascarpone cream" recipe. (1) He substituted Marsala wine for the rum, (2) he used 3 tablespoons of sugar instead of 6, and (3) he used 3 cups of heavy cream instead of 1 cup. It's your call!

Directions: Sponge Cake

1. Preheat the oven to 350 degrees.
2. Grease and lightly flour an 9 by 13-inch sheet tray.
3. Heat milk and butter until the butter melts.
4. Stir the flour and baking powder together.
5. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
6. Fold in the flour mixture and the milk.
7. Pour into the prepared pan.
8. Bake for 10 - 15 minutes or until done.

Directions: Mascarpone Cream

1. Combine the espresso, water and the Grand Marnier, set aside.
2. Combine the mascarpone and the rum in a large bowl, beat until smooth.
3. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
4. Set over a hot water bath and beat for 3 minutes until light and foamy.
5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
6. Whip the cream until the cream holds a firm shape.
7. Fold in vanilla.
8. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
10. Beat the egg whites and salt on medium until foamy.
11. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
12. Fold the egg whites, all at once into the mascarpone.

Directions: Assembly

1. Cut the sponge cake in half crosswise.
2. Place in a pan large enough to fit the halved sponge cake snugly.
3. Moisten the cake with half of the espresso mixture.
4. Top with half of the mascarpone mixture, spreading it out evenly.
5. Sprinkle generously with cocoa powder, and powdered sugar.
6. Top with the other half of the sponge cake layer.
7. Moisten with the remaining espresso mixture.
8. Top with the remaining mascarpone mixture, spreading evenly.
9. Sprinkle generously with the cocoa powder and powdered sugar.
10. Refrigerate, uncovered, for 2 hours.

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