Description
One eight-inch two-layer tiramisu-style sponge cake with cooked-egg mascarpone cream.
Ingredients
Scale
- 4 eggs Large eggs, for sponge
- 3/4 cup Granulated sugar, for sponge
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 3 yolks Large egg yolks, for cream
- 1/2 cup Granulated sugar, for cream
- 16 ounces Mascarpone, chilled
- 1 cup Heavy cream, chilled
- 1 cup Strong brewed espresso, cooled
- 1 tablespoon Unsweetened cocoa powder
Instructions
- Heat oven to 350°F and line two eight-inch cake pans. Whip four whole eggs with 3/4 cup sugar until thick and pale. Fold in 1 cup flour and 1 tsp baking powder, divide evenly and bake about 20–25 minutes until sponge centers reach 160°F and spring back. Cool fully.
- Whisk three yolks with 1/2 cup sugar in a heatproof bowl over barely simmering water, stirring constantly until the mixture reaches 160°F on a food thermometer. Remove from heat and whisk as it cools. Do not combine hot yolk base with cold mascarpone.
- Fold 16 oz chilled mascarpone into cooled cooked-yolk base. Whip 1 cup chilled heavy cream to soft peaks and fold in. Brush cooled cake layers with up to 1 cup cooled strong espresso in measured passes; spread part of cream between layers and remainder over top.
- Cover and refrigerate at least four hours. Dust with 1 tbsp cocoa just before slicing ten provisional portions. Test structural stability, espresso absorption, yolk set and safe cold handling.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 285 minutes, included in the total.
Untested estimate: 20–25-minute sponge bake, up to ten-minute yolk cook, 45-minute cake/cream cooling and four-hour refrigerator set; preheat excluded.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 285 minutes
- Cook Time: 35 minutes
- Category: Cakes
Nutrition
- Serving Size: One tenth of the cake