Tiramisu Rum Crust Cake

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Tiramisu Rum Crust Cake

This recipe is a fusion of two beloved family favorites: tiramisu and rum balls.

Ingredients

• 1 1/2 cups crushed vanilla wafers
• 1/3 cup confessionaires sugar
• 1/8 cup unsweetened cocoa powder
• 1/2 cups chopped walnuts (or pecans)
• 1 tablespoon light corn syrup
• 1/4 cup rum

Instructions

Mascarpone Filling

1. Using a double boiler, in the top of the boiler, whisk eggs and sugar until thick and light yellow, 2-3 minutes.
2. Put the egg yolk and sugar mixture in the top of the double boiler over boiling water. Reduce heat to low and whisk constantly for 9 minutes.
3. Remove the double boiler's top and whisk for another minute to cool. Set aside.
4. Place mixing bowl and whisk in freezer or fridge for 5 minutes. Remove the mixing bowl and whisk from the freezer. Whip heavy cream until stiff peaks form and cream sticks to the beaters, about 3-4 minutes on medium-high speed. Transfer whipping cream to another bowl and set aside.
5. Pour slightly cooled yolk-sugar mixture in mixing bowl. On low speed, gradually whisk mascarpone into the yolk-sugar, a third at a time. Once incorporated whip on medium speed 1 minute.
6. Gently fold the yolk-sugar-mascarpone mixture into the whipped cream. Cover and place in refridgerator until ready to use.

Rum Wafer Crust

1. Whisk or stir together crushed vanilla wafers, sugar, cocoa powder, and walnuts in a medium-sized bowl.
2. Drizzle corn syrup and rum over the mixture, then stir. The dough should be sticky. If it's too wet, add 1/8 cup of crushed vanilla wafers. If it's not sticking together, incorporate 1 tsp of corn syrup.

Assemble

1. Line the bottom of an 8 or 6" springform pan with parchment or wax paper (plastic or aluminum can also be used).
2. Arrange ladyfingers around the edge of the pan, puffed side facing out or touching the edge. If they don't stay up, cut one of the rounded edges for stability.
3. Lightly grease your hand with cooking oil and carefully press the rum crust into the bottom of the pan and against the ladyfingers.
4. Pour the mascarpone/whipped cream mixture over the rum crust and fill until almost the top of the ladyfingers, leaving a 1/4" gap.
5. Smooth the mixture and refrigerate overnight or for 8 hours.
6. Optional: Pour a layer of ganache over the top and refrigerate for 1 hour.
7. Remove from the springform pan and dust the top with cocoa powder before serving.
8. Enjoy!

Notes

If you do not have a double boiler, use a pot and a metal or glass bowl. Make sure the bowl sits on top of the pot and does not touch the water.