4 large eggs, at room temperatureFor sponge cake, preheat oven to 350 degrees. Grease a 15-1/2-by-10-1/2-inch jellyroll pan. Line with wax paper; grease and flour paper. Beat eggs and 3/4 cup of the sugar in a large mixing bowl at high speed about 10 minutes or until mixture forms a ribbon. Beat in vanilla. Combine flour and salt. Sift onto egg mixture, then gently fold in. Spread into prepared pan. Bake 12 to 15 minutes or until top springs back when lightly touched. Cool in pan on wire rack.
1 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brewed espresso coffee
1/4 cup brandy
1 pound mascarpone cheese
1 cup heavy or whipping cream
2 teaspoons unsweetened cocoa
1/2 cup heavy or whipping cream, whipped
For syrup, combine coffee, brandy and 2 tablespoons of the sugar, stirring, until sugar is dissolved.
For filling, blend mascarpone with remaining 1/4 cup sugar in a large bowl. Beat 1 cup cream; fold into mascarpone mixture. To assemble, unmold cake and peel off paper. Cut cake in half. Trim each half to fit a shallow 2-quart glass or ceramic dish. Place a layer on bottom of dish. Drizzle evenly with half the syrup; spoon on half the filling. Place remaining cake layer on top, drizzle with remaining syrup and spread top with remaining filling. Sift cocoa over filling. Cover and refrigerate overnight. Pipe whipped cream on top. Makes 12 servings.
1 package (8.8 ounces) mascarpone cheese (1 cup)In a blender, place the mascarpone, ricotta, sugar and 1/4 cup of the amaretto. Blend on high speed several minutes until the mixture is smooth. Set aside.
1 cup nonfat ricotta cheese
1/4 cup sugar
1/2 cup Amaretto di Saronno or other almond-flavored liqueur
2 packages (3 ounces each) ladyfingers, top and bottom halves separated
1 cup strong coffee, cooled
2 tablespoons unsweetened cocoa powder
Line an 8-inch springform pan with plastic wrap so liquid will not leak out. Make a layer of ladyfinger halves, fitting them tightly into the bottom of the pan, using up one whole package.
Combine coffee and remaining 1/4 cup amaretto. Pour half the liquid over the layer of ladyfinger. Cover with half of cheese mixture. Use remaining ladyfingers to cover the cheese in a tight layer. Pour remaining liquid over ladyfingers and cover with remaining cheese. Sift cocoa powder to cover tiramisu completely. Refrigerate for 6 to 8 hours or overnight before serving. To serve, release and remove the sides of the springform pan carefully. Cut into 12 pie-shaped wedges. Makes 12 servings.
