Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.

Lady Finger Sponge (1/2 recipe)

6 oz Egg yolks

3 oz Sugar

9 oz Egg whites

5 oz Sugar

1/4 tsp Lemon Juice

10 oz Pastry Flour, sifted

Procedure

To mixer add:

Egg Whites @ speed 2

Add Lemon juice (to stabilize the whites)

Once it bubbles move to speed 3

Add (2nd quantity of) sugar slowly

Whip to stiff peaks and pour into a bowl—set aside

Whip egg yolk on speed 3

Add sugar and whip to ribbon consistency

Cut and fold egg yolk mixture to egg whites

Sprinkle flour on top and fold in (2 or 3 batches)

Pipe with 806 tip onto a sheet pan

Bake @ 375

Mascarpone Filling

2 egg yolks

6 oz sugar

4 oz water

2 oz corn syrup

1 lb Mascarpone

1 lb 8 oz heavy cream, whipped to soft peaks

Method

In a pot add water and sugar

Add corn syrup

Heat to 220

Temper egg yolks and add to mixer. Beat at speed 3 until a sabayon (ribbon) consistency

Gently fold in cream

Layer Sponge

cut out 2 circles from sheet pan.

Cover 1st layer with coffee syrup

then add a layer of cream

add 2nd layer of sponge

cover with coffee syrup

add 2nd layer of creat

Cover with cocoa powder