Tiramisu

Sponge Cake:

• 1

  Allow eggs to stand at room temperature for 30 minutes. Grease 9 X 9 X 2 baking pan. Stir together flour and baking powder.

• 2

  In a medium mixing bowl beat eggs with an electric mixer on high about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture. Beat on low to medium speed just until combined.

• 3

  In a small saucepan, heat and stir milk and butter until butter melts. Add to batter beating until combined. Pour batter into prepared pan.

• 4

  Bake in 350 degree over for 20 to 25 minutes or until toothpick inserted near center is clean. Cool cake for 10 minutes in pan on wire rack. Remove cake and cool completely.

Syrup:

• 1

  *Chill medium mixing bowl and beaters*

• 2

  In a small saucepan, combine granulated sugar, espresso coffee powder, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in rum. Cook completely.

Filling:

Assembly:

• 1

  Cut cake horizontally into 2 even layers. Brush bottom layer with 1/3 of the syrup and spread with half of the filling. Add the second cake layer and top with 1/3 of the syrup and the remaining filling. Top with the third cake layer. Brush with remaining syrup.

• 2

  In the chilled mixing bowl, combine whipping cream and liqueur. beat with the chilled beaters on medium speed until soft peaks form. Spread whipped cream over top cake layer. Sprinkle with the 1/2 oz. of grated chocolate. Cover and chill at least 4 hours before serving.