Espresso Tiramisu

30 minutes preparation, 30 minutes baking

Makes 12 servings
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons brandy or water
1/2 teaspoon grated lemon zest
Pinch of instant espresso powder

Syrup
1/4 cup water
3 tablespoons granulated sugar

Filling
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
1-1/2 cups heavy cream
2 tablespoons brandy or water
1 tablespoon instant espresso powder

Garnish
Unsweetened cocoa powder
1 Preheat oven to 350 degrees. Grease a 9-inch springform pan. Dust with flour; tap out excess.

2 Mix together flour, baking powder, and salt.

3 Beat egg yolks and 3/4 cup of sugar at niedium speed until thick and lemon colored. Beat in brandy, leriion zest, and espresso powder until well combined.

4 Using clean beaters, beat egg whites at high speed until foamy. Gradually beat in remaining sugar until stiff, but not dry, peaks form. Alternately fold flour mixture and egg whites into yolk mixture. Spoon batter into prepared pan.

5 Bake cake until a toothpick inserted in center comes out clean, 30 minutes. Transfer pan to a wire rack to cool for 20 minutes. Remove sides of pan; cool cake completely.

6 Invert cake onto a serving plate. Using a serrated knife, cut cake horizontally in half.

7 To prepare syrup, in a saucepan, bring water and sugar to a boil; boil for 1 minute. Brush syrup over cut sides of cake layers.

8 To prepare filling, beat cream cheese and confectioners' sugar at medium speed until creamy. Beat in heavy cream, brandy, and espresso powder until thick and well combined.

9 Spread one-third of filling over syrup on 1 cake layer. Top with remaining layer, syrup-side down. Spread remaining filling over top and sides of cake. Dust with cocoa powder. Chill until ready to serve.