TIRAMISU

For the Lady Fingers Sponge Cake

Preheat the oven to 375 °F with convection fan on. Prepare one large rimmed baking sheet with nonstick spay and parchment paper.

In the bowl of a stand mixer, combine the egg yolks, granulated sugar, and vanilla extract. Using the whisk attachment, whip the yolks on medium high speed until they reach ribbon stage: thickened and pale in color, 3-5 minutes (see video for reference).

Transfer the egg yolk mixture to a large metal bowl, then thoroughly wash and dry the bowl.

Add the egg white to the mixer bowl and begin whipping on medium speed. Once the egg whites are frothy, slowly pour the remaining sugar into the still whipping whites.

Once all of the sugar is incorporated, continue whipping on high speed until stiff peaks form (see video for reference).

Add ⅓ of the egg white meringue into the whipped egg yolk mixture and fold until the resulting batter is mostly combined but still streaky. Add the remaining ⅔ of the meringue into the egg yolk mixture and fold to combine until, once again, streaky.

Add the sifted flour and salt to the batter and fold until just combined with no streaks remaining.

Transfer the batter to a large piping bag fitted with a large round piping tip.

Pipe long columns down the length of the prepared baking sheet, making sure not to leave any space between each column.

Dust the surface of the batter with an even layer of powdered sugar.

Bake the spongecake for 10-12 minutes or until firm when poked and just turning lightly golden brown around the edges of the sheet tray.

Allow the sponge cake layer to cool completely before using.

For the Mascarpone Cream Method:

In the bowl of a stand mixer, combine the egg yolks and granulated sugar. Using the whisk attachment, whip the yolks on medium high speed until they reach ribbon stage: thickened and pale in color, 3-5 minutes (see video for reference).

Transfer the egg yolk mixture to a large metal bowl, then thoroughly wash and dry the bowl.

Add the egg white to the mixer bowl and begin whipping on medium speed. Once the egg whites are frothy, slowly pour the remaining sugar into the still whipping whites.

Once all of the sugar is incorporated, continue whipping on high speed until stiff peaks form (see video for reference).

Whip the cream

Add ⅓ of the whipped egg yolks to the softened mascarpone cheese and fold until the resulting mixture is combined but still streaky. Add the remaining ⅔ of the egg yolks to the mascarpone and fold to combine.

Repeat step 5 with the whipped egg whites.

Repeat step 5 with the whipped cream.

Fold in the salt and use immediately.

For the Tiramisu Assembly

Slice the Lady Finger Sponge Cake into two 9-inch x 13-inch slabs.

Combine the coffee and marsala wine in a small bowl. Set aside until ready to use.

Add a thin layer of Mascarpone Cream to the bottom in the 9-inch x 13-inch casserole dish or glass baking dish.

Add one of the two Sponge Cake layers, then generously soak the cake in the coffee mixture using a pastry brush.

Add a thick even layer of Mascarpone Cream, then add the second layer of Sponge Cake. Again, generously soak the cake layer with the coffee mixture.

Add the remaining Mascarpone Cream to a piping bag fitted with a piping tip of choice.

Pipe the Mascarpone Cream onto the top layer of cake in a decorative pattern or design of choice.

Cover the casserole dish in plastic wrap and refrigerate for at least 4 hours or up to 3 days in the refrigerator.

When ready to serve, uncover the tiramisu and sift a light coating of cocoa powder over the top. Serve immediately.