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Mary presented this recipe while she was guest chef on "Baker's Dozen," on the Food TV Network. First, you need to make a chocolate chiffon cake, then a chocolate mascarpone creme. She likes to use parfait or Pilsner glasses for this dessert. It serves 12.

Step 1: Make the Chocolate Chiffon Cake


  • GRANULATED SUGAR, 1-1/2 cups
  • FLOUR, All-Purpose, 1 cup
  • BAKING POWDER, 2 teaspoons
  • BAKING SODA, 1 teaspoon
  • SALT, 1/4 teaspoon
  • EGGS, 4 separated
  • VEGETABLE OIL, 3/4 cup
  • WATER, 1/2 cup
  • VANILLA EXTRACT, 1 teaspoon


  • Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
  • In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed.
  • Turn speed to low and pour in the oil, water and vanilla.
  • Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined.
  • Remove bowl from machine.
  • In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
  • Start on medium speed and raise speed as peaks begin to form.
  • Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff.
  • With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
  • Scrape the mixture into a greased and floured half-sheet pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.

Step 2: Chocolate Mascarpone Cream


  • MASCARPONE CHEESE, 21 ounces
  • MILK CHOCOLATE, 11-1/2 ounces, cut into small pieces
  • EGGS, 8 separated
  • KAHLUA, 2 tablespoons
  • RUM, 2 tablespoons
  • UNSWEETENED COCOA, sifted, for decoration
  • MILK CHOCOLATE, about 1/4 cup coarsely grated, for garnish


  • In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
  • Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.
  • In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch.
  • Remove from yolks from heat and scrape into the mascarpone.
  • On medium speed, beat just until combined.
  • Lower speed, add the melted chocolate, and mix well.
  • In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks.
  • Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff.
  • Fold into the mascarpone mixture.
  • Stir in the Kahlua and rum.
  • Refrigerate until needed.

Step 3: Make the Soaking Liquid


  • ESPRESSO COFFEE, decaffeinated or regular, 4 cups
  • WATER, 1-1/4 cups
  • SUGAR, 1 cup
  • KAHLUA, 3 tablespoons
  • RUM, 3 tablespoons


  • In a small pot, combine all of the ingredients, bring to a boil.
  • Remove from the heat and let cool.

Step 4: Assemble the Tiramisu

  • Place all of the glasses on a flat work surface.
  • Cut out cake circles that will fit into the size glass you're using.
  • Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream.
  • Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream.
  • Repeat this with all of the glasses.
  • Refrigerate for about an hour or until set.
  • Decorate with grated milk chocolate and sifted cocoa.


This recipe was brought to you by Tiramisu - Heaven In Your Mouth and Food TV Network

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