Tiramisu

Directions

1. 1
   Grease and flour a 9 inch x 9 inch x 2 inch baking pan; set aside.
2. 2
   Stir together flour and baking powder; set aside.
3. 3
   In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or till thick.
4. 4
   Gradually add sugar, beating on medium speed for 4 to 5 minutes or till light and fluffy.
5. 5
   Add the dry mixture; beat on low to medium speed just till combined.
6. 6
   In a small saucepan heat and stir milk and butter till butter melts; add to batter, beating till combined.
7. 7
   Pour batter into the prepared pan.
8. 8
   Bake in a 350 degree (175 C.) oven for 20 to 25 minutes or till a wooden toothpick comes out clean.
9. 9
   Cool for 10 minutes in pan; remove cake from pan.
10. 10
    Cool cake completely.
11. 11
    In small saucepan combine granulated sugar, espresso powder or coffee crystals, and 1/3 cup (80 ml) water.
12. 12
    Cook over medium heat to boiling.
13. 13
    Boil for 1 minute; remove from heat and stir in rum.
14. 14
    Cool completely.
15. 15
    In a medium bowl stir together the mascarpone or cream cheese, powdered sugar, and vanilla.
16. 16
    Stir in the 2 ounces grated chocolate.
17. 17
    Cut cake horizontally into 3 layers.
18. 18
    Return a cake layer to the baking pan.
19. 19
    Brush layer in pan with one-third of the syrup and spread with half of the filling.
20. 20
    Repeat layering with the second cake layer, one-third syrup, and remaining filling.
21. 21
    Top with the third cake layer; brush with remaining syrup.
22. 22
    In a chilled bowl combine whipping cream and coffee liqueur.
23. 23
    Beat with chilled beaters of an electric mixer on medium speed till soft peaks form.
24. 24
    Spread whipped cream over top cake layer; sprinkle with the 1/2 grated chocolate.
25. 25
    Refrigerate at least 4 hours before serving.