Tiramisu Torte

"Tira-mi-su" is Italian for "pick me-up." What better way than with a luscious dessert? Found this on landolakes.com and have change it slightly. Refrigeration time is at least 3 hours.

• Ready In: 1 hr 14 mins
• Serves: 16
• Yields: 8 slices cut in half

Ingredients

• CAKE

• 4  eggs, separated
• 3⁄4 cup sugar
• 3  tablespoons water
• 1⁄2 teaspoon vanilla or 1⁄2 teaspoon  almond extract
• 3⁄4 cup all-purpose flour
• 1  teaspoon baking powder
• 3  tablespoons  toasted & chopped fine  almonds (optional)

• SYRUP

• 1⁄2 cup sugar
• 1⁄2 cup water
• 2  tablespoons instant espresso powder
• 2  tablespoons dark rum or 2  tablespoons Amaretto or 1  teaspoon  rum extract or 1  teaspoon  almond extract

• FILLING

• 1⁄2 cup powdered sugar
• 2 (8 ounce) containers mascarpone cheese or 2 (8 ounce) packages cream cheese
• 1⁄2 teaspoon vanilla
• 3 (1 ounce)  semi-sweet chocolate baking squares, grated

• TOPPING

• 2  cups heavy whipping cream
• 3  tablespoons  toasted & chopped fine  almonds (optional)

Directions

1. CAKE:
2. Heat oven to 375°F.
3. Grase 15"x10"x1" jelly-roll pan.
4. Line with waxed papar; grease paper.
5. Set aside.
6. Beat egg whites in large bowl at high speed until foamy.
7. Continue beating; gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
8. Combine 1/2 cups sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla or almond extract in small bowl.
9. Beat at high speed, scraping bowl often, until thick and lemon-colored(5-6 minutes).
10. Gently stir in flour, baking powder and almond pieces, by hand.
11. Gently stir in egg yolk mixture into beaten egg whites.
12. Pour batter into prepared pan.
13. Bake for 14-18 minutes or until top springs back when toughed lightly in center.
14. Cool 10 minutes; remove from pan.
15. Cool completely.
16. SYRUP:
17. Combine 1/2 cup sugar, 1/2 cup water and espresso powder in 1qt saucepan.
18. Cook over medium heat until mixture comes to a full boil(3-4 mins).
19. Boil 1 minute; stir in rum or rum extract or stir in Amaretto or almond extract.
20. Cool completely.
21. ASSEMBLY:
22. Cut crosswise into 3(10"x5") pieces.
23. Brush top of each generously with syrup mixture, reserving 2 tablespoons syrup mixture.
24. Place 1 piece cake, syrup-side up, on serving plate.
25. Stir together powdered sugar, mascarpone cheese or cream cheese, and vanilla in medium bowl.
26. Stir in 2 ounces grated chocolate.
27. Spread half of filiing on top of cake on serving plate.
28. Repeat layering; top with third cake layer.
29. Beat whipping cream in large bowl at high speed, scraping bowl often, until peaks form.
30. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form.
31. Add finely chopped almond pieces, if desired.
32. Spread 1 cup whipped cream on top of cake; spinkle with remaining grated chocolate.
33. Pipe or spread remaining whipped cream on sides of cake.
34. Refrigerate at least 3 hours.