Tiramisu Torte

• 4 Land O Lakes Eggs, separated
• 3/4 cup sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons instant espresso powder
• 2 tablespoons dark rum*
• 1/2 cup powdered sugar
• 2 (8-ounce) containers mascarpone cheese**
• 1/2 teaspoon vanilla
• 3 (1-ounce) squares semi-sweet baking chocolate, grated
• 2 cups Land O Lakes Heavy Whipping Cream

1. Heat oven to 375F.
2. Grease 15x10x1-inch baking pan.
3. Line with waxed paper; grease paper.
4. Set aside.
5. Beat egg whites in bowl at high speed until foamy.
6. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
7. Combine remaining 1/2 cup sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla in bowl.
8. Beat at high speed, scraping bowl often, 5-6 minutes or until thick and lemon-colored.
9. Gently stir in flour and baking powder.
10. Gently stir egg yolk mixture into beaten egg whites.
11. Pour batter into prepared pan.
12. Bake 14-18 minutes or until top springs back when touched lightly in center.
13. Cool 10 minutes; remove from pan.
14. Cool completely.
15. Combine 1/2 cup sugar, 1/2 cup water and espresso powder in 1-quart saucepan.
16. Cook over medium heat 3-4 minutes or until mixture comes to a full boil.
17. Boil 1 minute; stir in rum.
18. Cool completely.
19. Cut cake crosswise into three (10x5-inch) pieces.
20. Brush top of each piece generously with syrup mixture, reserving 2 tablespoons syrup mixture.
21. Place 1 piece cake, syrup-side up, on serving plate.
22. Stir together powdered sugar, mascarpone cheese and vanilla in medium bowl.
23. Stir in 2 ounces grated chocolate.
24. Spread half of filling on top of cake on serving plate.
25. Repeat layering; top with third cake layer.
26. Beat whipping cream in bowl at high speed, scraping bowl often, until soft peaks form.
27. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form.
28. Spread 1 cup whipped cream on top of cake; sprinkle with remaining grated chocolate.
29. Pipe or spread remaining whipped cream on sides of cake.
30. Refrigerate at least 3 hours.
31. Cut torte into 8 slices; cut each slice in half.
32. Store refrigerated.
33. *Substitute 1 teaspoon rum extract.
34. **Substitute 2 (8-ounce) packages cream cheese, softened.

o lakes eggs, sugar, water, vanilla, flour, baking powder, sugar, water, espresso powder, dark rum, powdered sugar, containers mascarpone cheese, vanilla, chocolate, cream

Taken from www.landolakes.com/recipe/2413/tiramisu-torte (may not work)