Tiramisu, meaning "pick me up" is a cafe-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavored with cocoa powder. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia. This Tiramisu version though is inspired by Christophe Michalak. The addition of lemon marmalade is a brilliant touch up despite some disagreements. Use a 12"x 4-1/2"x 2-1/2"/30 x 11 x 6 cm loaf bread pan. Tiramisu cake can be refrigerated up to 2 days. Avoid freezer.
Sift flour. Beat egg whites along with cream of tartar, and a third of the sugar on medium speed. When ready, beat on high to firm peaks adding sugar gradually. Lower speed, and add yolks to combine. Fold in floured using a rubber spatula or spider. Fill greased mold, or pipe out over greased parchment or silicone mat.
Bake at 375ºF/190ºC for 20 minutes, or more depending on the thickness of the sponge.
In a chilled mixing bowl, beat together cream, mascarpone, eggs and sugar on medium speed until medium-firm peaks.
*Look up poached lemon recipe if desired. Humidify pan with water and line mold with plastic wrap. Slice sponge lengthwise in 3 equal portions. Spread one-third of the mascarpone filling in the pan. Top with the first sponge, and soak it with the coffee syrup. Add more filling, chocolate pearls and dust cocoa powder. Cover with the second layer of sponge. Soak with coffee syrup and lemon spread, remaining mascarpone filling, cocoa powder, and the last sponge. Soak with coffee syrup, wrap up and chill 8 hours at least. Remove from mold, grate some milk chocolate using a microplane, dust with cocoa powder and add lemon zest. Slice out – Buon Appetito!