Here is his recipe for basic Tiramisu del chef Emeril, including his hot sponge cake.
Yields 2 dessert servings. ( 1 fuente grande, al menos 20 porciones, hacer la mitad para una cena comun)

Ingredients: Hot Milk Sponge
· MILK, 1/4 cup
· BUTTER, 2 teaspoons butter
· FLOUR, 1-1/4 cups
· BAKING POWDER, 1 teaspoon
· EGGS, 3
· SUGAR, 1-1/4 cups
· EGG YOLKS, 3
Ingredients: Mascarpone Cream
· ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
· HOT WATER, 1/2 cup + 2 tablespoons
· GRAND MARNIER, 3 tablespoons
· MASCARPONE, 1 cup
· RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
· EGGS, 3 separated
· SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
· HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
· VANILLA, 1/4 teaspoon vanilla
· SALT, a pinch
· COCOA POWDER, enough to sprinkle
· POWDERED SUGAR, enough to garnish
Emeril also made his Tiramisu on his new show, "Emeril Live," but he made a couple of adjustments to the "mascarpone cream" recipe. (1) He substituted Marsala wine for the rum, (2) he used 3 tablespoons of sugar instead of 6, and (3) he used 3 cups of heavy cream instead of 1 cup. It's your call!
Directions: Sponge Cake
1. Preheat the oven to 350 degrees.
2. Grease and lightly flour an 9 by 13-inch sheet tray.
3. Heat milk and butter until the butter melts.
4. Stir the flour and baking powder together.
5. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
6. Fold in the flour mixture and the milk.
7. Pour into the prepared pan.
8. Bake for 10 - 15 minutes or until done.
Directions: Mascarpone Cream
1. Combine the espresso, water and the Grand Marnier, set aside.
2. Combine the mascarpone and the rum in a large bowl, beat until smooth.
3. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
4. Set over a hot water bath and beat for 3 minutes until light and foamy.
5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
6. Whip the cream until the cream holds a firm shape.
7. Fold in vanilla.
8. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
10. Beat the egg whites and salt on medium until foamy.
11. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
12. Fold the egg whites, all at once into the mascarpone.
Directions: Assembly
1. Cut the sponge cake in half crosswise.
2. Place in a pan large enough to fit the halved sponge cake snugly.
3. Moisten the cake with half of the espresso mixture.
4. Top with half of the mascarpone mixture, spreading it out evenly.
5. Sprinkle generously with cocoa powder, and powdered sugar.
6. Top with the other half of the sponge cake layer.
7. Moisten with the remaining espresso mixture.
8. Top with the remaining mascarpone mixture, spreading evenly.
9. Sprinkle generously with the cocoa powder and powdered sugar.
10. Refrigerate, uncovered, for 2 hours.

· 200 gr. de manteca
· 2 huevos
· 2 tazas de azúcar
· 2 tazas de harina
· cacao amargo a gusto
· nueces

Pisar la manteca y el azúcar hasta lograr una crema. Agregar huevos de a uno. Mezclar con el chocolate en polvo o de taza derretido. El secreto esta en batir bien esta mezcla. Luego agregar el harina con un poco de polvo de hornear, en forma de lluvia. Agregar las nueces.

Cocinar media hora en horno medio, sacar cuando aun están humedos.

Uno de los personajes que me hizo tomar una cariño especial por la cocina, es el cheff Karlos Arguiñano, el de Televisión Española (aquellos que tengan cable, seguro con coincidirán conmigo).

El tipo cocina fácil, con pocos elementos (totalmente comunes, y no como esos que te pasan una receta y el condimento que le da "ese gustito especial" lo tenés que conseguir en el mercado negro de Beirut) y muy natural.

Estas "PASTAS SALTEADAS CON ATÚN" son excelentes y se hacen en no m s de
15 minutos... ah¡ va :

· 300 grs. de tallarines
· 1 hoja de laurel
· 2 dientes de ajo
· 12 aceitunas rellenas
· 200 grs. de atún en aceite
· perejil picado
· aceite de oliva
· sal

Hervir la pasta en abundante agua salada con 2 cucharaditas de aceite y la hoja de laurel. Retirar la pasta bien "al dente" o sea bien durita.
Refrescar (Nota : refrescar significa que cuando colamos los tallarines, poner el colador debajo de la canilla de agua fría y remojarlos un poco en esta. Esto impide que la pasta se siga cocinando y quedan los fideos bien separaditos).
Saltear la pasta en una sartén‚ con aceite de oliva y los dientes de ajo
(Nota: los ajos se deben poner con el aceite tibio, sino se queman y dan un sabor amargo a las preparaciones).
Añadir luego las aceitunas picadas y el atún desmigajado.
Espolvorear con el perejil picado y servir enseguida.

Categories:
Yield: 8 Servings

4 Or 5 tart apples; peeled,
.. cored and sliced paper
.. thin
Lemon juice to taste
2 tb Butter
1 c Light brown sugar; firmly
.. packed then sifted
1 Egg; beaten
1 c Sugar
1 c Heavy whipping cream
1 ts Vanilla
2 c Flour
2 ts Baking powder
Powdered sugar; for
.. sprinkling

1. Preheat oven to 325°.

2. Melt butter in a 9" round cake pan in the oven.
Sprinkle with brown sugar and arrange apples in an
overlapping pattern. Remember that this is going
to be the top of the cake.

3. Beat sugar into egg until well mixed. Mix cream
and vanilla. Mix flour and baking powder. Add
cream and flour mixtures alternately to eggs,
beating well after each addition. Pour over
apples.

4. Bake 35 minutes. Cool in pan 10 minutes; invert
onto rack to complete cooling. Sprinkle with
powdered sugar.

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