PREPARATION:

Tiramisu:

1. Preheat oven to 350 degrees.
2. Lightly spray sheet pan with oil spray, top with parchment paper, lightly spray paper as well and set aside.
3. In a standing mixer, beat eggs, sugar and vanilla, on high, until light and fluffy, a light yellow color, and voluminous. Set mixer speed to lowest setting, and slowly add flour, mix just until blended. Remove bowl from mixer, and using a spatula; lightly mix batter making sure to scrape bottom to incorporate all flour.
4. Spread batter evenly in half sheet pan with a light touch as not to lose volume.
5. Bake for 15 - 20 minutes or until center springs back when lightly touched.
6. Set aside and let cool. Can be made up to two days ahead.

For the Tiramisu Cream:

1. On a double boiler set to medium heat, beat the egg yolks with 8 ounces of sugar, espresso and vanilla extract until light yellow in color and fluffy.
2. Remove from the heat and add mascarpone in small quantities, making sure each addition is fully incorporated.
3. Meanwhile, in a large clean bowl, beat the egg whites with half the remaining sugar until ribbons form, then add the remaining sugar, and beat until stiff. Fold into the mascarpone mixture, slowly as not to lose volume. Cover with plastic wrap and refrigerate overnight to fully set.

To assemble the Tiramisu:

1. Cut cake using trifle dish or your favorite bowl as a template. Spoon 1/3 of the mascarpone mixture into bottom of a trifle dish. Brush top of cake with espresso, flip, brush bottom, place in trifle. Add 1/3 of remaining mascarpone. Brush second cake with espresso, flip, brush bottom, place in trifle. Cover with remaining mascarpone mixture. Top with whipped cream, chocolate shaving, dust with cocoa powder.

   This recipe was featured on the Home for the Holidays Episode of Emeril Green.