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4.67 from 9 votes


Deep, dark roasted espresso flavor, creamy mascarpone cheese with a light and delicately sweet whipped cream topping.  
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, easy, genoise, mascarpone, tiramisu
Servings: 9
Calories: 492kcal
Author: DSTR


The Genoise Cake:

  • 3 large eggs
  • 1/3 cup plus 3 Tablespoons granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup cake flour sifted
  • 2 Tablespoons butter melted

Coffee Syrup:

  • 2/3 cup espresso or double strength coffee
  • 1 Tablespoon granulated sugar
  • 1/4 cup Cognac

Mascarpone Cream:

  • 1/2 lb Mascarpone cheese room temperature
  • 1/2 cup Superfine sugar*
  • 2 large egg yolks
  • 3 Tablespoons cognac

Whipped Cream:

  • 1 pint Heavy whipping cream
  • 1 Tablespoon powdered sugar
  • 1/4 teaspoon Vanilla extract


Genoise cake:

  • Preheat oven to 350° F.
  • Spray a 9-inch diameter round cake pan or 8x8 inch rectangular cake pan with baking spray.
  • Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water (just shy of boiling) until silky smooth.
  • Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
  • Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
  • Fold in the melted butter.
  • Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes.
  • Remove from oven and immediately turn the cake out of the pan onto a wire rack to cool.

Coffee Syrup:

  • Mix the sugar into the coffee in a small sauce pan.
  • Reduce (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
  • Remove from heat, add the Cognac and stir.

Mascarpone Cream:

  • Thoroughly beat the sugar into the mascarpone cheese.
  • Add the 2 egg yolks, cognac and beat until the mixture is smooth.

Whipped Cream:

  • Dissolve the sugar and vanilla extract into the whipping cream.
  • Beat the mixture with a hand mixer until glossy and stiff.

Chocolate Shavings:

  • SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen
  • Grate into fine shavings and set aside.

To Assemble:

  • Slice the Genoise cake in half latitudinal to make two layers.
  • Put one layer of the genoise cake at the bottom of the serving bowl or pan and brush half of the coffee syrup over it.
  • Spread half of the Mascarpone Cream over the cake layer.
  • Spread half of the Whipped Cream over the layer of Mascarpone Cream.
  • Sprinkle the Chocolate Gratings over the Whipped Cream layer.
  • Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining coffee syrup, and repeat layers.
  • Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

*Note - I find the superfine sugar in a small plastic bottle by Domino. It will say Superfine on the label.


    Calories: 492kcal | Carbohydrates: 28g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 215mg | Sodium: 88mg | Potassium: 97mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1360IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg