Sponge cake:
4 eggs, separated
Pinch of cream of tartar
1/2 cup plus 1 tablespoon granulated sugar
1 teaspoon Rodelle Vanilla Extract
3/4 cup cake flour
Espresso Mixture:
1 cup strong espresso
3 to 4 tablespoons Kahlúa (coffee liqueur)
Chocolate Ganache:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Mascarpone Cream:
1/2 cup heavy whipping cream
1 Rodelle Vanilla Bean, split and scraped
2 cups mascarpone cheese
1/4 cup fine cane sugar
3 tablespoons dark rum (1 tablespoon more, or less depending on taste)
Garnish:
Rodelle Baking Cocoa, and/or chocolate shavings
4 wide-mouth pint-sized jars
Sponge Cake:
Preheat oven to 350 degrees. Butter and flour one 9-inch cake pan. Combine egg whites with cream of tartar and beat in a stand mixer fitted with whisk attachment on medium-high speed for about 4 minutes, or until medium peaks form. Add granulated sugar and beat on high speed for 1 more minute, or until stiff peaks form. Whisk together egg yolks and vanilla extract in a bowl until smooth. Transfer the egg white mixture to a large bowl. Pour egg yolk mixture over it and fold in with a rubber spatula. Sift flour over the mixture slowly while folding until incorporated. Transfer mix to the cake pan and bake for 30 minutes, or until the cake bounces back to the touch when you press on it.
Espresso Mixture:
Combine espresso and Kahlúa.
Chocolate Ganache:
Melt the chocolate with 1/2 cup cream in microwave or over a double boiler; cool.
Mascarpone Cream:
Whip cream with the vanilla bean scrapings. Using a whisk (or stand mixer on med), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until ready to assemble.
To assemble in jars:
Cut the sponge cake into lady finger size rectangles. Lay a layer of cake pieces into the bottom of the jar. Spoon espresso mixture over the cake pieces until almost soaked through. Spread a layer of chocolate ganache over the soaked cake. Pipe the mascarpone 1/2- to 3/4-inch thick. Repeat and end with a layer of mascarpone. Dust with a layer of Rodelle Baking Cocoa and/or garnish with chocolate shavings.
***Want to top off your tiramisu with a tasty whipped cream topping? Check out the My King Cook blog for the recipe.