Tiramisu Torta

Tiramisu Torta

Sponge Cake

2/3 c. cake flour

½ c. plus 3 T sugar

4 eggs

4 egg yolks

Preheat oven to 350 Degrees F. Butter bottom and sides of spring form pan. Line bottom with parchment paper and butter, then flour pan. Sift together flour and 3 T. sugar in small bowl and set aside. Beat eggs, yolks and ½ v sugar in mixer until thick and pale yellow. Fold in flour mixture. Pour in pan and bake for 25 to 35 minutes, or until done in center. Cool 10 minutes, then remove sides of pan and cool completely. Wrap and store overnight.

Coffee Syrup

1/3 c. brandy

1/3 c. espresso

1 ½ T sugar

Stir together until sugar dissolves. Set aside to cool. (for coffee, I use 1 T instant espresso coffee mixed with 3 T hot water.)

Zabaglione

4 egg yolks

¼ c. sugar

5 T Marsala wine

Place egg yolks and sugar in heat proof bowl and set over simmering water. Mix at medium speed until pale yellow. Gradually add wine and continue beating until mousse-like. Then remove from heat and beat over ice water until cooled. Set aside

Mascarpone Whipped Cream

12 oz. mascarpone cream

½ c sugar

½ t vanilla

1 c. heavy cream

Beat mascarpone, sugar and vanilla until smooth and set aside. Beat cream until firm and fold into mascarpone mixture.

Assembly: remove bottom of pan and parchment paper from cake. Slice cake horizontally into 3 layers. Start layering in this order: cake, syrup, mascarpone, zabaglione and cocoa powder. Refrigerate until ready to serve.