Tiramisù

While we were in H'ville visiting Andy's family, we also had the privilege to celebrate our 12-year-old niece Grace's birthday. The birthday girl loves to help me cook, so that's what we did today. Our menu: Beef Tenderloin With Blue Cheese Sauce, Slow-Cooker Green Beans, Mac and Cheese, Nutter Butter Banana Pudding (from the February 2009 issue of SL), and Tiramisù. I'll post the beef tenderloin recipe later, but you have to try Tiramisù. This recipe is inspired by the one in Frank Stitt's Bottega Favorita cookbook. I had to modify it because I didn't have enough eggs to make the custard. I'll try it the real way some time, but this is delicious and simple. Instead of ladyfingers, this recipe uses Polenta Pound Cake. This cake is so wonderful; I can't wait to try it in some other desserts. Grace thought this was a great birthday cake!

Tiramisù
Polenta Pound Cake, cut into slices
2 cups hot brewed coffee (I used 4 scoops for the 2 cups of water.)
2 (8-oz.) containers whipped cream cheese
1 1/4 cups sugar
4 Tbsp. coffee liqueur
2 (4-oz.) bittersweet chocolate bars, finely chopped (I used Ghirardelli.)

1. Cover the bottom of a 13- x 9-inch dish with a single layer of cake slices. Pour half of coffee mixture over the cake slices.
2. Beat cream cheese and next 2 ingredients with an electric mixer until blended. Spread mixture over coffee-soaked cake slices. Top with a single layer of remaining cake slices. Pour remaining coffee over the top. Sprinkle chopped chocolate over the top. Cover and chill until ready to serve.

Polenta Pound Cake
6 eggs, separated
1 cup butter, softened
2 cups sugar
1 tsp. lemon zest
1 cup yellow cornmeal
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1 cup sour cream

1. Beat egg whites with an electric mixer until stiff peaks form. Transfer to another bowl; wipe mixer bowl clean.
2. Beat butter, sugar, and lemon zest with an electric mixer until blended and creamy. Beat in egg yolks, one at a time, beating until blended after each addition. Add the cornmeal, and beat until blended. Add the vanilla.
3. Combine flour and baking soda. Add to the butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat until blended. Fold in the beaten egg whites. Pour batter into a lightly greased 9-inch square baking dish.
4. Bake at 350° for 1 1/2 hours or until a skewer inserted into the center comes out clean. Cool on a rack 15 minutes; remove cake from pan and cool completely.