Cakes

Tiramisu

• 6 large egg yolks
• 3/4 cup sugar
• 3/4 cup whole milk
• Four 8-ounce containers mascarpone cheese, at room temperature
• 1 1/2 cups espresso or strong coffee, at room temperature
• 1/2 cup brandy or cognac
• 30 to 32 crisp Italian ladyfingers (savoiardi)
• 1/4 cup Dutch-process cocoa powder
• Bittersweet chocolate, for shaving

Directions: Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Whisk egg yolks and sugar in a bowl set over a saucepan of barely simmering water until the sugar dissolves. Whisk in the milk and cook until the custard is light and foamy. Set bowl in bowl of ice water; whisk until the custard is cool. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth. Combine the espresso and brandy. Dip the ladyfingers in the espresso mixture until softly soaked; arrange 2 rows of 5 biscuits each in the baking dish. Spread 1/3 of the mascarpone custard over the ladyfingers. Arrange them in the opposite direction. Top with another 1/3 of the custard. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; Put a plate on top of tiramisu and flip it all together. Remove the baking dish and plastic wrap. Flip again so cocoa side is up. Shave curls of chocolate on top with a vegetable peeler.

Tres Leches

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 2 cups white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 1/2 vanilla extract
• 2 cups whole milk

Directions: Grease and flour one 9x13 inch baking pan.Mix butter and 1 cup sugar togther.Add eggs and the 1/2 teaspoon vanilla extract. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees Ffor 30 minutes. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake.