TIRAMISU
1/2 CUP SUGAR
PINCH SALT
1-LB MASCARPONE CHEESE, ROOM TEMPERATURE
PINCH CREAM OF TARTAR
1 RECIPE SPONGE CAKE, (1/2 SHEET PAN), PURCHASED OR HOME-MADE
2-1/2 CUPS SEMI SWEET CHOCOLATE SHAVINGS
1-3/4 CUPS COLD ESPRESSO OR STRONG COFFEE
1 TO 2 PINTS FRESH RASPBERRIES
PLACE EGG YOLKS, SUGAR & SALT IN HEAT RESISTANT BOWL
PLACE THE YOLKS OVER SIMMERING WATER AND WHISK UNTIL THE MIXTURE BECOME WARM TO THE TOUCH, AND THEY BEGIN TO THICKEN
PLACE THE WARM YOLKS IN THE BOWL OF AN ELECTRIC MIXER AND BEAT ON HIGH UNTIL MIXTURE HAS DOUBLE IN VOLUME, (ABOUT 3 MINUTES)
STIR IN MASCARPONE, JUST UNTIL SMOOTH.
*NOTE: DO NOT OVER MIX THE MASCARPONE OR IT MAY SEPARATE
IN A CLEAN BOWL, WHIP EGG WHITES UNTIL FOAMY
ADD CREAM OF TARTAR AND INCREASE THE SPEED OF THE MIXER TO HIGH
WHIP THE EGG WHITES UNTIL SOFT PEAKS FORM
FOLD INTO THE MASCARPONE MIXTURE
TO ASSEMBLE:
SLICE THE CAKE IN ½HALF HORIZONTALLY & PLACE ONE OF THE HALVES IN THE BOTTOM PREPPED BOWL OR DISH
POUR A 3/4-INCH THICK LAYER OF THE CREAM OVER THE CAKE & SPRINKLE WITH A LAYER OF RASPBERRIES & THEN 1/2 OF THE CHOCOLATE SHAVINGS
REPEAT THE LAYER WITH THE REMAINING CAKE, MASCARPONE MIXTURE, RASPBERRIES & CHOCOLATE SHAVINGS, ENDING WITH THE CHOCOLATE SHAVINGS
LET TO SET-UP OVER NIGHT, COVERED IN THE REFRIGERATOR
TO SERVE:
DRIZZLE ABOUT 1 TABLESPOON OF CHOCOLATE SAUCE ON A CHILLED DESSERT PLATE
SPOON A PORTION OF THE TIRAMISŁ ON TOP OF THE SAUCE
PLACE A FEW ADDITONAL RASPBERRIES AROUND THE PLATE & SERVE