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Carol Field's "No Eggs" Tiramisu Variation

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This recipe was downloaded from the CompuServe Cooks Online Forum. While in CompuServe, "GO: COOKS" and look in Library 5, Desserts and Sweets. Apparently it was adapted from The Italian Baker by Carol Field, who suggests that a slight variation on this particular recipe would be to sprinkle a little strong coffee in addition to the vanilla extract. This recipe eliminates the raw eggs. No information provided on number of servings this makes.

Ingredients

• MASCARPONE (or best-quality CREAM CHEESE), 18 ounces
• HEAVY CREAM, 3 cups
• CONFECTIONER'S SUGAR, 1-1/2 cups + 2 tablespoons
• RUM, 8 tablespoons
• VANILLA EXTRACT, 1 teaspoon
• SPONGE CAKE, about 14" by 8" cut in half horizontally
• COCOA, unsweetened Dutch process, 2 tablespoons
• SEMISWEET CHOCOLATE, 1/2 ounce

Directions

1. Press Mascarpone through a wire-mesh sieve into a mixing bowl. Or, process with a few pulses in food processor with steel blade.
2. Process until smooth.
3. Add the cream, 1-1/2 cups of sugar, half the rum, and the vanilla.
4. Beat the mixture with a wooden spoon or process until smooth and creamy.
5. Brush each layer of the cake with 2 tablespoons of rum.
6. Spread half the cheese mixture on top of one layer of cake.
7. Cover with the second cake layer.
8. Spread the remaining cheese filling over the top layer.
9. Mix the cocoa and remaining 2 tablespoons of sugar, and sieve over the cake.
10. Grate the chocolate over the cocoa.