serves 12-16

For the Sponge Cake

1 cup + 2 tablespoons cake flour, sifted

6 extra large egg yolks

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

6 extra large egg whites

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

For the Filling

3 extra large egg yolks

1/4 cup + 2 tablespoons granulated sugar

8 oz Marscarpone cheese

1 cup cold heavy cream

2 extra large egg whites

1/2 teaspoon pure vanilla extract

1 1/4 cup warm water

1 heaping tablespoon espresso powder

2 tablespoons Kahlúa

1 tablespoon granulated sugar

Cocoa powder for dusting

For the Sponge Cake

Preheat the oven to 325ºF.  Line a 9 1/2-inch spring form pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the yolks,  1/4 cup sugar and vanilla.  Beat in high speed until thick and pale yellow, 2-3 minutes.  Scrape into a large bowl and sift the flour evenly over the top, but do not mix in.  

Clean and dry the bowl of the stand mixer.  Add the egg whites and cream of tartar and beat until soft peaks form.  Gradually add the 1 /3 cup sugar and beat until stiff but not dry.  Using a rubber spatula, fold 1/2 the egg whites into the egg yolk mixture.  Fold in the remaining whites.  Gently fold until no streaks remain.

Pour the batter into the prepared pan and smooth the top using an offset spatula.  Bake for 35-40 minutes, or until the top springs back when lightly pressed.  Let cool in the pan on a rack for 10 minutes.  Slide a thin knife around the cake.  Remove the sides of the pan.  Gently invert the cake to peel the parchment paper and place on a rack right side up to cool completely.  (I make the sponge cake the day before I assemble the Tiramisù and wrap it in plastic wrap overnight)

For the Filling

In a small bowl, dissolve the tablespoon of sugar and espresso in the warm water.  Stir in the Kahlúa and set aside.

Fill a small saucepan with about 1-inch of water.  Bring to a simmer.  Add the yolks and sugar to the bowl of a stand mixer.  Place the bowl over the pot of simmering water.  Using a whisk, beat the mixture until is pale yellow and thick ribbons fall from the whisk, about 4-5 minutes.

Transfer the bowl to the stand mixer fitted with the paddle attachment.  Add the mascarpone and beat until smooth and creamy, about 2-3 minutes.

In a medium mixing bowl, add the chilled cream and beat until stiff peaks.  Add the vanilla and 1 tablespoon of the espresso mixture.  Gently fold to combine.

In a clean mixing bowl, beat the egg whites to stiff peaks.  With a rubber spatula, gently fold the mascarpone mixture unto the cream until blended and smooth.  Fold in half the beaten egg whites.  Add the remaining egg whites and fold until the mixture is smooth and no streaks remain.

Slice the cake horizontally in half.  Return 1 half to the bottom of the cleaned spring form pan.   Drizzle half the espresso mixture over the cake.  Spread half the mascarpone cream over the soaked cake, spreading evenly.  Place the other half of the cake over the mascarpone and drizzle the remaining espresso mixture.  Spread the remaining mascarpone cream over the soaked cake and smooth the top using an offset spatula.  Dust the Tiramisù with cocoa powder.  Refrigerate for at least 4 hours preferably overnight before serving.  Enjoy!

Printed From thegalleygourmet.net