Duomo Tiramisu

PAN DI SPAGNA - Sponge Cake
* 5 eggs

* 1 teaspoon vanilla powder
* 3/4 cup (150 gr) sugar
* 3/4 cup (110 gr) flour
* 1/3 cup (50 gr) corn starch

* pinch of salt

Directions:

* Preheat oven to 350 F (175 C).

* Butter a round cake pan of about 9 inches (22 cm) in diameter x 2 inches (5 cm) deep. Line the pan with a disk of parchment paper.

* In the bowl of an electric mixer, combine the eggs, vanilla, and sugar.
* Beat vigorously with an electric mixer for about 10 – 15 minutes, or until the mixture is very soft and doubled in volume.
* On a bowl or plate, sift the flour, cornstarch, and a pinch of salt together.
* Sift the flour mixture into the beaten eggs.
* Fold the mixture thoroughly with a rubber spatula, 3 – 4 times, mixing gently with a round, top to bottom, movement.
* Pour into the pan. Level with a spatula. Bake for about 30 – 45 minutes, or until golden.
* Remove from the pan turning upside down. Remove parchment paper. Transfer on a rack to cool to room temperature

DUOMO TIRAMISU
for the coffee dip :
1 cups (240 cc) Italian espresso coffee
2 teaspoons sugar
1/2 cup (60 cc) coffee liquor (i.e. Kalua)

for the mascarpone cream filling :
4 egg yolks
1/2 cup (100 gr) sugar
1/2 cup (120 cc) Marsala wine (if not available substitute with other sweet wine like port or Madeira)
1 lb (450 gr) mascarpone cheese, at room temperature
1 1/2 cup (360 cc) heavy whipping cream
1 oz (30 gr) semi-sweet chocolate

for the decoration :
2 tablespoons bitter cocoa powder
semi-sweet chocolate shavings