Emeril's Tiramisu

Recipe by Bri22
READY IN: 2hrs 15mins




  • 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.