ITALIAN SPONGE CAKE OR PAN DI SPAGNA ESPRESSO TIRAMISU by Sarah Phillips and Kelly CA © 2001 Sarah Phillips baking911.com
Serves 12
Photo and food styling by Kelly CA © 2001 Sarah Phillips baking911.com Serve each slice, dusted with cocoa powder and topped with whipped cream and a chocolate covered espresso bean.
If you've never had the pleasure of tasting Tiramisu, you're in for a treat. Today, there are many versions of this delectable "light" dessert.
A simple description of traditional Tiramisu is a cake made with an Italian sponge cake called The Pan di Spagna or with an Italian sponge cookie called Savoiardi (known in the U.S. as ladyfingers). The French know the cake as Genoise and to the Italians, it is Pan di Spagna, or literally translated, the "bread of Spain." The cake slices or pieces are placed in a serving dish, such as a pan, a triffle dish, or a deep bowl, and then are soaked in strong coffee or espresso, which can be further spiked with a coffee liqueur. The cake is layered with a custard-like filling, many times a zabaglione custard combined with either mascarpone or cream cheese.
Tiramisu is topped with whipped cream followed by a sprinkling of cocoa powder, cinnamon or shaved chocolate. The whole recipe can be further spiked with sweet marsala wine or rum. Tiramisu is best made a day in advance, and chilled before serving.
CAKE BAKING HELP
INSTRUCTIONS
STEP I: MAKE THE PAN DI SPAGNA ~ ITALIAN SPONGE CAKE by Sarah Phillips adapted from by Gina DePalma, Pastry Chef
Makes two 9 x 2-inch round cake pans
A simple, airy sponge cake, flavored with vanilla or citrus zest, (or in some cases, both), it is the basis for some great Italian desserts, such as Sicilian Cassata, Zuccoto, Sacripantina, Zuppa Inglese, and the ever-popular Tiramisu. The cake can easily be enjoyed plain, sprinkled with a bit of powdered sugar and savored with a glass of Vino Santo. It makes a wonderful and light breakfast when eaten with fruit preserves or fresh berries, and once it becomes stale, it can be cut into slices and toasted until crisp, almost in the manner of biscotti.
Over the past few years, I have stumbled across various recipes for Pan di Spagna. This is the best one I have found, and I have added our baking911 detailed techniques for a successful recipe. The egg yolks and whites must be beaten to their full, voluminous potential, and the dry ingredients must be sifted and folded in quickly and efficiently, so as not to make the cake tough or rubbery. The cake recipe includes of a bit of baking powder for extra lightness, not found in traditional recipes.
You can substitute the cake with homemade Ladyfingers or store bought, if desired! Ladyfingers, known in Italy as "Savoiardi" are sweet, little, fairly dry, finger-shaped Sponge cakes. The amount needed will depend upon the size of the dish (sizes 9x9 up to 9x13, two packages can be used). If you can't find the crisp ones, use the softer, sponge-cake type American supermarket lady fingers, drying them out in a 325 degree oven for 20 minutes. Actually, you can use even any other cake, if they are dry or dried out, rather than absolutely fresh; it won't be authentic, but will still taste delicious!
INGREDIENTS
1 1/4 cups bleached cake flour; spoon into measuring cup and level to rim
1/4 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, separated; can be cold from the refrigerator
2 additional large egg whites; can be cold from the refrigerator
1 cup granulated sugar, divided
1 teaspoon cream of tartar
1 tablespoon mild honey, optional
4 tablespoons (2 ounces, 1/2 stick) unsalted butter, melted and cooled to body temperature
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 teaspoons vanilla extract
INSTRUCTIONS
SARAH SAYS: I like to beat the egg whites, first, instead of the yolks, so you do not have to worry about them getting contaminated with fat from the yolks. Properly beaten whites can sit for about 10 minutes, and a little longer with added sugar, after beating.
1. Preheat the oven to 325 degrees F. Grease and flour two 9 x 2-inch round cake pans (or one 17-inch jelly-roll pan if making another recipe).
2. Sift the cake flour, baking powder and salt together into a small bowl and set aside.
3. In a dry, clean bowl of a stand mixer fitted with the whisk attachment, place 8 large egg whites. 
With the mixer on medium-low speed, beat until foamy. Add the cream of tartar.
Continue whipping until the foam is white and opaque.
Add in 1/4 cup sugar slowly at the side of the bowl. When completed, beat on high until the sugar is dissolved and whites are glossy and stand in soft or stiff peaks.
Do not let the whites become stiff or dry. Scrape whites into a clean bowl and set aside.
3. Using the same bowl, with the mixer fitted with the same whisk attachment, place 6 large egg yolks. 
With the mixer on low speed, add the 3/4 cup sugar at the side of the bowl. 
When completed, stop the mixer and scrape the sides and bottom of the bowl.
Then, at high speed, beat until thick and lemon-colored, about 4 to 5 minutes.
The yolks will "ribbon". That is when you raise the beaters, the mixture should fall in a ribbon pattern that sits on top of the swirl for seconds before sinking.
That's why it's called making the ribbon. 
4. With the mixer on low, beat in the honey, melted and cooled butter, lemon juice and zest and vanilla extract. 
5. Sift and then, fold 1/3 of the dry ingredients into the egg yolk mixture, using a large rubber spatula. 
Follow with 1/4 of the egg whites, folding lightly and quickly.
6. Alternate sifting and folding in the dry ingredients and egg whites. –
You will have three total additions of dry ingredients and 4 additions of whites, ending with the whites.
7. Evenly divide the batter between the prepared pans. Run a thin knife through the cake batters once or twice. This prevents air pockets from forming in the body of the cake. Gently smooth the top. 
7. Bake for about 15 to 20 minutes, or until they are a light golden brown, the cakes have begun to pull away from the sides of the pan and the top springs back when lightly touched with a fingertip.
8. Allow the cakes to cool for 5 minutes in the pan, then carefully turn them out onto a wire rack to cool completely. Turn right-side-up to cool completely.
STORAGE
Store at room temperature for a couple of days, or wrap well and freeze for a month or more.
STEP II: MAKE THE ESPRESSO SYRUP
ESPRESSO SYRUP
Can use any flavor.
INGREDIENTS
1/3 cup sugar
1/4 cup water
1/2 cup very strong brewed espresso or very strong coffee; or 1/2 cup water with 2 to 3 teaspoons instant espresso powder - I prefer Medaglia d'Oro Brand
1/4 cup brandy
INSTRUCTIONS
1. Combine the sugar and water in a saucepan and bring it to a boil. 
2. Cool and stir in the espresso and brandy.
STORAGE
Use immediately or store indefinitely in a container in the refrigerator.
STEP III: MAKE THE ZABAIONE FILLING
While traditional Tiramisu calls for raw egg yolks, often recipes use Zabaglione, which is essentially a custard cooked on the stove. Of course, you also serve just the Zabaglione on its own over a slice of plain cake or ladyfingers or even with fresh berries.
Sarah Says: You can substitute with Pastry Cream Recipe or make from Jell-O Instant Pudding. Follow the instructions for pie filling.
ZABAIONE FILLING
NOTE: Mascarpone, used in this recipe, is a triple-creme cheese and is very expensive. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious." It can be found in the grocery store or you can make you own. Sometimes the mascarpone mixture can be a bit thick, in which case I add a tablespoon or two of cognac or orange juice to the mixture which also gives it an extra zing.
To make your own, for 3 cups: mix together 1 1/2 pounds (3 8-ounce packages) cream cheese, 1/2 cup heavy cream and 6 TBSP sour cream. For a lighter version: For 3 cups: use 1 1/2 pounds Neufchatel Cream Cheese (1/3 reduced-fat), 1/2 cup evaporated skimmed milk and 6 TBSP light sour cream, not fat-free.
INGREDIENTS
4 large egg yolks
1/2 cup sugar
1/2 cup Sweet Marsala wine (available in the supermarket)
3 cups (22-ounces) mascarpone cheese, at room temperature
2 tablespoons orange juice or Marsala wine
1 cup heavy whipping cream, cold
INSTRUCTIONS
1. Fit the mixer with a whisk attachment.
Add the egg yolks in the bowl of electric mixer or heat-proof bowl, and beat on medium, for about 1 minute,
Then, beat in the sugar and Marsala. 
2. Unclamp the mixing bowl. Whisk the egg yolk mixture over a pan of simmering water until thickened.
The zabaglione filling will thicken just before it reaches the boiling point, when small bubbles appear. 
3. Remove and beat, either with a hand mixer set at medium speed or heavy-duty mixer fitted with the whisk attachment, until aerated and cold. 
4. Mash the mascarpone with orange juice in a bowl with a rubber spatula until it is smooth. 
5. Add in the zabaglione and fold in well.
6. In a separate bowl, whip the cream until soft peaks form. 
7. Fold the whipped cream into the mascarpone mixture until smooth. Cover and chill until needed.
STORAGE
Can refrigerate for a day or two. Cannot be frozen.
STEP III: ASSEMBLE THE TIRAMISU
Italian Sponge Cake
Espresso Syrup
Zabaione Filling
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoons vanilla extract
INSTRUCTIONS
NOTE: If using dried Ladyfingers, lightly soak in the Espresso Syrup in advance in a shallow dish before using. Use whole.
No need to apply the syrup, again, when assembling the dessert.
1. Cut the Italian Sponge Cake into vertical slices exactly 1/4 inch thick.
NOTE: You have to make sure to keep the slices at 1/4-inch or you will not have enough cake to make three complete layers.
You can use the small pieces to fill in any gaps.
2. Place a layer of the slices in the bottom of an ungreased shallow 4 quart dish.
We used a (9 x 13-inch pan, which works prefectly.
3. Soak with one-third of the Espresso Syrup, using a pastry brush. 
4. Stir the Zabaione Filling, and then spread with half of it over the Espresso syrup soaked cake pieces.
5. Repeat with the sponge, another third of the syrup, and the remaining filling. 
6. Place a last layer of sponge on the top and soak with the remaining syrup.
7. With a whisk attachment fitted to a stand mixer, whip the heavy whipping cream with sugar and vanilla extract until soft peaks form.
8. Spread it on the surface of the dessert. Cover and refrigerate for 3 to 4 hours, preferably for a day before serving.
Also, this dessert cuts beautifully when it is cold. You can get nice neat squares for service.
SERVE
Dust the top of the cake with sifted cocoa powder. Strawberries, chocolate shavings, toasted and chopped nuts, or mixed berries can also be used to garnish the dessert with. 
We decided to serve ours with a dollop of whipped cream, topped with a chocolate covered espresso bean.
Photo and food styling by Kelly CA © 2001 Sarah Phillips baking911.com
STORAGE
Refrigerate for a few days. Cannot be frozen.
stock photo Assembled with Italian Sponge Cake or Ladyfingers and served with fruit in individual glasses.
VARIATION
HEALTHY OVEN ESPRESSO TIRAMISU
