Recipe Booklet

13
ers, mix the mascarpone until smooth. Fold
the mascarpone into the yolk mixture using
speed 1. Using the chef’s whisk attachment,
beat the heavy cream on speed 5 until soft
peaks form. After 1 minute add 1
1
⁄2 table-
spoons of the liqueur and vanilla. Continue
beating until soft peaks form, about 2 min-
utes total. Fold the whipped cream into the
yolk and mascarpone mixture. You should
have about 3
1
⁄2 cups of filling. Fill a shallow
dish with remaining liqueur and the coffee.
Slice the génoise into
1
⁄2-inch strips. Soak the
cake pieces in coffee until saturated. Use
soaked cake to line the bottom of a 9-inch
square pan. Cover with half of the filling and
then chocolate curls. Continue with another
layer of soaked cake, the remaining filling and
then finally cover with the remaining chocolate
curls. Cover with plastic wrap and refrigerate
for at least 6 hours before serving.
Nutritional information per serving:
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*May substitute 18 to 20 savoiardi (crisp lady
fingers), purchased or homemade.
GÉNOISE
Makes one 9-inch round cake, 12 servings
2
⁄3 cup unbleached, all-purpose flour
1
⁄3 cup cornstarch
1
⁄3 teaspoon baking soda
3 large eggs
3 large egg yolks
2
⁄3 cup granulated sugar
4 tablespoons unsalted butter, melted
and cooled
Preheat oven to 350°F. Butter and flour a
9-inch round cake pan; reserve. Sift together
dry ingredients into a mixing bowl; reserve.
Put eggs, yolks, and sugar in a large heat-
proof (stainless or heatproof glass) mixing
bowl. Place over a pan of simmering water
and mix on speed 2 until the egg mixture is
tepid and slightly frothy, about 5 minutes.
Remove the bowl from heat and using the
chef’s whisk, beat on speed 5 until the eggs
double in volume and are light and fluffy,
about 1
1
⁄2 minutes.
Carefully, with a large spatula, fold in dry
ingredients and then the butter. Be careful
to scrape the bottom and sides of the bowl
while mixing. Finish by scraping the bottom
and sides of bowl one last time with the
spatula to ensure even incorporation.
Pour into the prepared cake pan and bake
for about 30 to 35 minutes until the top
puffs and is golden brown and spongy to
the touch. Let cool in pan for 2 to 3 minutes,
then turn out onto a wire rack to cool
completely.
Nutritional information per serving:
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ORANGE
WHIPPED CREAM
Makes about 2 cups
1 cup heavy cream
1
⁄4 cup confectioners’ sugar, sifted
1
⁄2 teaspoon pure vanilla extract
3 tablespoons orange liqueur
Put heavy cream in mixing bowl. Using the
chef’s whisk, whip the cream on speed 5 for
about 1 minute. Add the sifted sugar, vanilla,
and liqueur. Whip for an additional minute
until soft peaks form.
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