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Just Dessert

Another Kryten42 Recipe:

Genoise Cake Tiramisu

Part 1: Make the Genoise Cake


3 whole large eggs
1/3 Cup + 3 tablespoons Sugar, granulated
1 teaspoon vanilla extract (NOT syrup)
1/2 cup cake flour, sifted
2 tablespoon butter, melted


1. Preheat oven to 350° F.
2. Spray a 9-inch diameter round cake pan or 8-inch square cake pan with vegetable oil spray and lightly dust with cake flour.
3. Beat the eggs and 1/3 cup of sugar at medium speed in a double-boiler (or use a stainless steel mixing bowl over a saucepan of water) over very hot water (just shy of boiling) until silky smooth.
4. Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
5. Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
6. Fold in the melted butter.
7. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
8. Remove from oven and immediately turn cake out of pan onto a wire rack to cool.

Part 2: Make the Spirits & Coffee Syrup:

(there are two alternative methods)

Method 1 (Preferred):


2/3 cup of Espresso (or black) coffee, as strong as you can make it (NOT instant coffee!!)
1 tablespoon sugar, granulated
1/4 cup dry Marsala (or Madeira)


1. Mix the sugar into the coffee.
2. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
3. Add the Marsala and stir.

Method 2:


2 tablespoons Italian coffee syrup
3 tablespoons water, very hot
¼ cup dry Marsala (or Madeira)


1. Stir together the Italian Coffee Syrup and water.
2. Add the Marsala and stir.

Part 3: Make the Mascarpone Creme:


½ lb Mascarpone cheese
½ cup superfine sugar (Or granulated sugar milled in blender)
2 large egg yolks
3 tablespoon Marsala or Cognac(Or 2 tablespoon Marsala + 1 tablespoon Grappa)


1. Thoroughly beat the sugar into the Mascarpone cheese.
2. Add the 2 egg yolks and Marsala and beat until the mixture is smooth.

Part 4: Make the Whipped Cream:


1 pint heavy whipping cream
1 tablespoon Sugar, powdered
¼ teaspoon vanilla extract (NOT syrup)


1. Dissolve the sugar and vanilla extract into the whipping cream.
2. Beat the mixture until glossy and stiff.

Part 5: Make the Chocolate Gratings:


1 square (1 ounce) semi-sweet chocolate, good quality, well-chilled but not frozen


1. Grate into fine shavings and set aside (this is most easily done with a food processor because hand grating tends to melt the chocolate)

Part 6: Assemble the Tiramisu:


1. Slice the Genoise cake in half latitudinally to make two layers.
2. Put one layer of the Genoise cake at the bottom of the serving bowl or pan and sprinkle half of the spirit-coffee syrup over it.
3. Spread half of the Mascarpone Creme over the cake layer.
4. Spread half of the Whipped Cream over the layer of Mascarpone Creme.
5. Sprinkle the Chocolate Gratings over the Whipped Cream layer.
6. Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining spirit-coffee syrup, and repeat instructions 3 to 5 immediately above.
7. Cover with plastic wrap and refrigerate for at least 6 hours.

Enjoy! 😀


1 cookie jill { 06.13.08 at 6:53 pm }

Tiramasu me! 🙂

2 LadyMin { 06.13.08 at 11:43 pm }

This would take me all day to make. No wonder it’s so expensive.

Now I’m hungry. And it’s too late to snack. Grrrrr.

3 Bryan { 06.13.08 at 11:57 pm }

That’s why I didn’t wait until tomorrow to post it – you can get the extra ingredients in the morning and it will be ready for Sunday brunch.

Not that I would have a lot of luck with ingredients.

The local version of chicken marsala would be more properly called chicken Masada, as it is hard and dry, and eating it would be suicide. [sorry, archeology joke.]

4 Steve Bates { 06.14.08 at 5:54 pm }

Damn… not only is that recipe completely off my diet, each individual ingredient, possibly excepting the vanilla extract, is separately off my diet. Sigh!

5 Bryan { 06.14.08 at 7:25 pm }

Most really good things are usually not without a price.

6 Kryten42 { 06.14.08 at 8:21 pm }

Sorry Steve, and all! I feel your pain, truly!

I can tell you that when I last had it many years ago… it was just amazing! *sigh* I wish my taste buds had no memory! 😉 LOL

I am not sure if it’s worse to have never tried it, or tried it and never having it again! 🙁 One thing I have discovered is that pure vanilla extract makes the best sugar substitute, albeit a bloody expensive one!

Life really sux at times! Oh well… LOL

7 hipparchia { 06.14.08 at 9:43 pm }

me, i can have everything there, every single item. i’ve even got a decent substitute for cake flour.

what i haven’t got is someone who’ll make this for me [and buy all the ingredients too].

8 Bryan { 06.14.08 at 11:09 pm }

I would have to do this at my Mother’s and she would make a point of reminding that she can’t have it, but it’s perfectly all right if I mess up her kitchen.

She is definitely not into substitutes – she says, with justification, that she knows what the real thing should taste like, and the substitutes just don’t get it.

9 hipparchia { 06.15.08 at 12:28 am }

actually, cake flour isn’t too difficult to substitute for. bread flour otoh, hopeless cause. ask me how i know this.

10 Bryan { 06.15.08 at 12:36 am }

Given that gluten is the “plastic” that makes the bubbles happen, it’s matzoh or nothing.

11 hipparchia { 06.15.08 at 1:59 am }

yep. i’ve tried all the “stretchy” substitutes. they’re all useless. wrong flavor, wrong texture, wrong everything.

pie crust, biscuits, cookies, cakes, quick breads, whatever is flaky or quick-rising doesn’t really take advantage of the gluten, so all you have to try to mimic then is taste. sorghum flour works well in sweets [i’ve only tried it in cookies so far, no cakes], and garbanzo/fava flour works well in some of the more savory items.

12 Bryan { 06.15.08 at 12:39 pm }

It’s amazing how much texture adds to taste.