Tiramisu Cake with Mascarpone Sabayon

In cake form, enjoy the tastes and textures of tiramisu. This tiramisu cake is made consisting of layers of vanilla sponge cake, marsala rum syrup, and mascarpone sabayon filling.

Ingredients

Genoise Cake (Vanilla Sponge Cake):

6 Tablespoons (3 oz/85 grams) unsalted butter, melted and cooled
1 1/4 cup (250 grams) granulated sugar
5 large eggs
5 large egg yolks
1 Tablespoon vanilla extract
2 cups (240 grams) cake flour

Marsala Rum Syrup:

3/4 cup strong espresso
1/4 cup marsala wine
2 Tablespoons dark rum

Mascarpone Sabayon Filling:

3/4 cup (150 grams) granulated sugar
3 large egg yolks
1 large egg
16 oz mascarpone cheese
1 teaspoon vanilla extract
2 Tablespoons dark rum, or marsala wine

Additional:

1/4 cup (21 grams) unsweetened cocoa powder
2 Tablespoons powdered sugar

Instructions

Genoise Cake (Vanilla Sponge Cake):

Preheat the oven to 350 degrees Fahrenheit. Line three 6-inch cake pans with parchment paper and lightly oil them. (Alternatively, two 8-inch cake pans can be used.) Remove the butter from the heat and set it aside to cool.
Whisk together sugar, eggs, and egg yolks in the bowl of a stand mixer. Set over a boiling saucepan of barley water (bain-marie)*. Continuously whisk the egg mixture until it registers 110° F on a kitchen thermometer. Remove the pan from the heat and place it in a stand mixer fitted with a whisk attachment. Whip on medium speed for 3-5 minutes, or until the mixture has more than doubled in volume.
Using a sifter, sift cake flour over the egg mixture. To evenly distribute the batter, gently fold it in half. Take a couple of teaspoons of batter and combine it with the vanilla extract in the cooled butter. Fold the rest of the cake batter into the tempered butter mixture. Fold until there are no dry flour streaks remaining.
Evenly pour cake batter into prepared cake pans, filling them approximately 2/3 full. Bake for 28-30 minutes, or until the top of the cake is lightly browned and a toothpick inserted in the middle comes out clean. Allow 3 minutes for the cake to cool in the pan. To help the cake loosen, run a butterknife over the edges. Unmold the cakes and set them on a wire rack to cool to room temperature.
After the cakes have cooled fully, cut each layer in half to make 6 layers for a 6-inch cake or 4 layers for an 8-inch cake.

Marsala Rum Syrup:

Combine espresso, marsala wine, and black rum in a cocktail shaker. Keep it aside until you’re ready to utilize it.

Mascarpone Sabayon Filling:

Combine sugar, egg yolks, and egg in the bowl of a stand mixer. Place over a saucepan of simmering barley water. Continue to whisk the mixture until it turns pale yellow in color. Continue whisking until the mixture has slightly thickened and a kitchen thermometer reads 140° F.
Remove the pan from the heat and place it in a stand mixer fitted with a whisk attachment. Whip the heated mixture on medium speed until it has reached room temperature. Stop the machine and gradually add the mascarpone cheese. Whisk until smooth on medium speed. Combine the vanilla and rum in a mixing bowl. Mix until everything is well combined.

Assembly:

Acetate sheet should be used to line the cake ring. To fit the height of the cake, you may need to tape many acetate sheets together.
Place one cake layer in the cake ring that has been lined. 3-4 tablespoons marsala rum syrup, brushed or drizzled over cake A rounded 1/3-1/2 cup mascarpone sabayon filling should be placed on top. Repeat with another cake until all of the mascarpone sabayon filling has been used. In a small mixing dish, combine cocoa powder and powdered sugar. Using a tiny sifter/strainer, dust the cocoa-sugar mixture over the top of the tiramisu cake. Refrigerate for at least 2 hours or up to overnight after covering with plastic wrap.
Remove the plastic wrap from the dish. Lift the cake ring gently from the cake. Remove the acetate sheet by gently peeling it away. Slice the cake and serve it refrigerated or at room temperature.