It’s just like the traditional Italian dessert, only in layer cake form. Rather than using ladyfingers, aka Savoiardi, we are baking three layers of genoise. Genoise is just like a light, fluffy sponge cake, with the added richness of melted butter. If you’ve ever made homemade ladyfingers, it’s pretty much the same thing. Only instead of piping it into long lines, you just bake it in cake pans.
The genoise is cooled and then soaked with a rich coffee syrup. I added brandy for a boozy kick, but if you don’t like the taste you can totally leave it out.
Ingredients:For the genoise cake
- 6 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sifted cake flour
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups hot water
- 2 1/2 tablespoons instant espresso powder
- 2 1/2 tablespoons brandy
- 2 1/2 teaspoons powdered sugar
For the mascarpone filling
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup dry Marsala wine
- 16 ounces (2 1/2 cups) mascarpone cheese
- 1 cup heavy whipping cream (cold)
For the whipped cream frosting
- 6 ounces cream cheese (the kind in a brick)
- 3/4 cup powdered sugar
- 2 1/4 cups heavy whipping cream (cold)
- 2 teaspoons cocoa powder (for garnish)
- Preheat the oven to 350 degrees F, mist three 8-inch diameter cake pans generously with non-stick spray, and line with circles cut from parchment.
- In a large mixing bowl, whip the eggs, sugar, and vanilla on high speed (with the whisk attachment) until pale, fluffy, and tripled in volume (about 10 to 12 minutes).
- Add a third of the cake flour, and fold carefully, taking care not to deflate air from the mixture. Repeat, until all the flour has been incorporated.
- Get full recipe==>>bakingamoment.com