EMERIL'S TIRAMISU

Steps:

• sponge cake: Preheat oven to 350 degrees.
• grease and lightly flour a 9*13 inch sheet tray.
• heat milk and butter until the butter melts.
• stir the flour and baking powder together.
• put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
• fold in the flour mixture and the milk.
• pour into prepared pan.
• bake 10-15 minutes or until done.
• Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
• combine the mascarpone and the rum in a large bowl, beat until smooth.
• In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
• set over a hot water bath and beat for 3 minutes until light and foamy.
• remove from heat, and without waiting beat this mixture into the mascarpone mixture.
• set aside.
• whip the cream until the cream holds a firm shape.
• fold in vanilla.
• in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
• then fold the whipped cream into the remaining mascarpone mixture.
• Set aside.
• beat the egg whites and salt on medium until foamy.
• Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
• assembly: cut the sponge cake in half crosswise.
• place in a pan large enough to fit the halved sponge cake snugly.
• moisten the cake with half of the espresso mixture.
• top with half of the mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder, and podwered sugar.
• top with other half of sponge cake layer.
• moisten with remaining mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder and powdered sugar.
• Refrigerate, uncovered for two hours.