For sponge cake, preheat oven to 350 degrees. Grease a 15.5 x 10.5 inch jelly-roll pan. Line with wax paper; grease and flour paper and tap out excel flour.
Beat eggs and three fourths cup of the sugar in a large mixing bowl at high speed until mixture form a ribbon when beaters are lifted, about 10 minutes. Beat in vanilla. Combine flour and salt in a small bowl. sift onto egg mixter, then fold in with a rubber spatula. Spread into prepared pan. Bake 12 to 15 minutes or until top-springs back when lightly touched. Cool in pan on wire rack.
For syrup, combine coffee, brandy, and 2 tablespoons of the sugar, stirring, until sugar is dissolved.
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For filling, blend mascarpone with the remaining quarter cup sugar in a large bowl. Beat the 1Ccream in a clean mixing bowl with clean beaters to stiff peaks; fold into mascarpone mixture with rubber spatula.
To assemble, unmold cake and peel off paper. Cut cake in half. Trim each half to fit a shallow 2-quart glass or ceramic dish. Place a layer on bottom of dish. Drizzle evenly with half the syrup; spoon half the filling. Place remaining cake layer on top, drizzle with remaining syrup and spread top with remaining filling. Sift cocoa over filling. Cover and refrigerate overnight. Pipe the whipped cream decoratively on top.
Originally Submitted
12/1/2012
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