Recipes

Line 13-x9-inch (3.5L) metal cake pan with parchment paper; set aside.

Cake:
In large bowl and using electric mixer, beat eggs with sugar until doubled in volume and batter falls in ribbons when beaters are lifted, 10-12 minutes. Sift flour with baking powder over egg mixture; gently fold in.

Scrape into prepared pan. Bake in centre of 375°F (19°C) oven unti cake springs back when lightly touched in centre and sides pull away from pan, 20 - 25 minutes. Let cool in pan on rack for 10 mionutes. Transfer to rack; let cool. Peel off paper.

Combine ground espresso with 3 cups (750mL) boiling water; let stand for 5 minutes. Using coffee filter or double layer of damp cheesecloth in sieve, strain into bowl. Stir in coffee liqueuer and sugar; let cool.

Mascarpone Filling:
Whip cream until soft peaks form; set aside.

In large heatproof bowl set over saceupan of simmering water, beat yolks with sugar until pale and thickened, about 3 minutes. Remove from heat. Fold in mascarpone and one-quarter of the whipped cream. Fold in remaining whipped cream.

Cut cake horizontally in half; trim edges. Place 1 layer in bottom of 13-x9-inch (3.5L) metal cake pan. soak with half of the coffee mixture; spread with half of the mascarpone mixture. Repeat with remaining cake, coffee mixture and mascarpone mixture. Dust with cocoa. Refrigerate for 4 hours.

Variation:

Quick-to-make Tiramisu:
Replace cake with 2 pkg (each 150g) giant ladyfinger (about 26). Use 13 ladyfinger per layer; dip ladyfingers into coffee mixture.