tiramisu...i love it !

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on me.

Everybody knows by now that Tiramisu means “pick-me-up” in Italian, for the high energetic content (eggs and sugar) 'n the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu. It is a layered cake... therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in “alkermes” liquor, 'n alternated layers of chocolate and egg custard.

Layered cakes have been around for long time. The brilliant idea in Tiramisu is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, 'n chocolate.. This is the true innovation
in Tiramisu.
This is recipe of Tiramisu, maybe you can make at your home or....eat Tiramisu together with a cup of coffee with me........

Cake

• BUTTER RECIPE CAKE MIX
• EGG YOLKS, 6
• SUGAR, 1-1/4 cups
• CREAM CHEESE, two 8-ounce packages
• HEAVY CREAM, 1 pint, whipped
• KAHLUA, 3 ounces
• ESPRESSO OR STRONG-BREWED COFFEE, 1/2 cup
• COCOA
• CONFECTIONERS' SUGAR

White Chocolate Sauce

• WHITE CHOCOLATE, 4 ounces
• HEAVY CREAM, 3/4 cup

Dark Chocolate Sauce

• HALF AND HALF, 1 cup
• SUGAR, 1/2 cup
• COCOA, 1/4 cup
• BUTTER, 3 tablespoons
• VANILLA EXTRACT, 1 teaspoon

Directions

Cake

1. Prepare cake mix according to package directions and bake in 2 round layers.
2. When cake has cooled, slice each layer to make four layers.
3. Place waxed paper between layers and refrigerate until ready to assemble cake.
4. Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored.
5. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly.
6. Remove mixture from heat.
7. Stir in cream cheese, beating well.
8. Let cool to room temperature.
9. Fold cream cheese mixture into whipped cream.
10. Refrigerate for 1 hour.
11. Combine Kahlua and espresso.
12. To assemble cake, place first layer on cake plate and brush with Kahlua mixture.
13. Spread cream cheese mixture until barely spills over the edge.
14. Repeat with remaining cake layers, finishing with cream cheese mixture.
15. Dust top of cake with cocoa and confectioners' sugar.
16. Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plate.

White Chocolate Sauce

1. Melt white chocolate.
2. Heat cream to boiling point.
3. Whisk cream into melted chocolate until smooth.
4. Refrigerate until ready to use.

Dark Chocolate Sauce

1. Whisk over low heat until sugar dissolves and butter melts.
2. Increase heat to medium and whisk until sauce just begins to simmer.
3. Remove from heat.
4. Stir in vanilla.
5. Cool before serving.
6. Combine half and half, sugar, cocoa, and butter in a heavy, small saucepan.

hmmmmmmmmm....delicious....