a tiramisu variation

In the mood again for something new to try today. I guess I’m just of the many tiramisu lovers out there who can’t seem to turn down this coffee-flavored dessert at an Italian restaurant everytime I get a chance. One of a few versions I’ve tried used sponge cake layers instead of ladyfingers. I’ve been eager to try the espresso powder we recently purchased from Baker’s Catalogue recently. This mocha chiffon cake recipe is a classic family favorite and we’ve been baking it for years. My mother learned this from her close friend who went to a pastry school in Manila. I used this mocha chiffon as the cake base for this tiramisu version. I finally got to try the espresso powder instead of the usual instant coffee powder called for in the recipe. It has a more intensified coffee flavor which, I think, is perfect for tiramisu. Although mascarpone cheese is best used for this, regular cream cheese may also be substituted. The cream cheese was blended well with a little sour cream, half and half ( or heavy whipping cream ), powdered sugar, vanilla and a little Kahlua or Bailey’s coffee liquour ( Bailey’s has a creamier taste ) until the consistency was creamy and spreadable. For a lighter texture, more heavy whipping cream must be incorporated in the mixture. This cream filling went in between the cake layers and on top of the cake. Sift some cocoa over the cake top to finish the cake and refrigerate until ready to serve.

Mocha Chiffon Cake Recipe ( for a 9"x13" cake pan or standard 10" tube pan ) :

2 1/4 cups sifted cake flour / 2 tsps baking powder / 1 tsp salt / 2 tbsps instant coffee or 1 tbsp espresso powder / 1 1/2 cups granulated sugar ( divide in half ) / 1/2 cup corn oil / 3/4 cup evaporated milk diluted with water or fresh milk / 1 tsp vanilla / 7-8 eggs ( separated ) 1/2 tsp cream of tartar

In a big mixing bowl, sift together cake flour, baking powder, salt, coffee and 3/4 cup of the sugar. Make a well in the center of the flour mixture and pour in the corn oil, milk, vanilla and eggyolks. Set aside. In another mixing bowl, beat the eggwhites ( must be at room temperature ) with the cream of tartar until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff but not dry. ( To test, either use a spatula to see if the peaks stand up or tilt the bowl to make sure the beaten eggwhites don't slide off the bowl. ) Set aside. Beat the flour mixture next, for about 2 minutes, or until the batter is well blended. Gently fold in the beaten eggwhites to the batter. Slowly pour the batter into the preferred pan and bake at 350 degrees F for 50 minutes or until a tester inserted into the cake comes out clean.