This deep rich chocolate cake combines mascarpone, lemon and coffee for a new approach to a classic tiramisu. You can use orange-flavoured liqueur or 1 tsp (5 mL) vanilla plus 2 tsp (10 mL) water instead of the Marsala.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2008
MethodIn large heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and 3 tbsp (45 mL) water. Whisk in egg yolks, 1 at a time, until smooth. Turn off heat; keep warm.
In separate bowl, beat egg whites with salt until foamy. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
Remove chocolate from heat; whisk in one-third of the whites. Gently fold in remaining whites. Sift cocoa and cornstarch over top; fold in.
Pour onto parchment paper–lined 15- x 10-inch (38 x 25 cm) baking sheet. With offset spatula and using as few strokes as possible, spread evenly. Bake in centre of 350°F (180°C) oven for 20 to 22 minutes or until firm to the touch. Loosen edges with knife; let cool on pan for 5 minutes. Slide onto rack, let cool completely. (Make-ahead: Wrap in plastic wrap and set aside for up to 24 hours.) Trim edges; cut crosswise into thirds. Loosen from paper with spatula.
Invert 2 of the cake layers onto work surface. Dissolve coffee granules in Marsala; brush over layers. Transfer 1 of the layers to platter; set aside.
Filling: In large bowl, whip cream with sugar; fold in mascarpone and lemon rind. Using offset spatula, spread half over cake layer on plate; sprinkle with half of the raspberries. Repeat layers once. Top with remaining cake layer. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 4 hours.)
Topping: Sift icing sugar and cocoa over top.
Nutritional facts Per each of 12 servings: about
- Sodium 48 mg
- Protein 5 g
- Calories 285.0
- Total fat 20 g
- Cholesterol 123 mg
- Saturated fat 12 g
- Total carbohydrate 22 g
- Iron 7.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 10.0