Directions

• Make the sponge cakes
• Preheat the oven to 350°F. Lightly grease and line with parchment two 9″ square pans. I didn’t have two 9″ square pans, so I opted for my USA 10″ round pans. Depending on the pans chosen, adjust the baking time.
• Combine the eggs, sugar, vanilla extract, and glycerin in a bowl of a stand mixer. Beat on high speed until the eggs thicken and lighten in color, about 5 minutes.
• In a separate small bowl, whisk together the flour, baking powder, and salt. Sprinkle 1/3 of the dry mixture over the beaten egg and gently stir it in. Repeat twice more, using 1/3 of the flour mixture each time. The batter will begin to look spongy and fluffy.
• Pour the batter into the prepared pans (approximately 340 gr per pan.) Bake the cakes for 18 to 23 minutes (depending on the pans used) or until the top is lightly browned and the edges begin to pull away from the sides of the pan. Remove from the oven and place on racks to cool in the pan completely.
• Make the citrus syrup
• Combine all of the syrup ingredients in a small saucepan and bring to a boil over medium heat. Simmer for one minute, or until the sugar dissolves. Remove from the heat, strain, and set aside to cool.
• Make the Mascarpone cream filling
• Place the heavy cream in a bowl of a stand mixer and whip using medium speed, until firm. Put in a bowl and refrigerate until later.
• Place the eggs and half of the granulated sugar (75 gr) in a bowl of a stand mixer. Start whipping the eggs and sugar at medium speed.
• Place the rest of the sugar (75 gr) in a pan with 25 gr of water. Occasionally wash the side of the pot with a clean pastry brush dipped in water if you see that the sugar starts crystallizing on the side of the pot. I usually avoid the problem by using a pot with a large diameter.
• When the sugar syrup reaches 238 degrees Fahrenheit pour it steadily over the eggs paying attention not to hit the whisk while pouring, or the hot syrup would splatter.
• Add the Mascarpone cheese to the egg and sugar mixture, a quarter cup at a time. Initially it might look like it melts, but it will firm up to a creamy consistency. Finally, add the whipped cream delicately, making sure not to deflate it.
• Assemble the Tiramisu
• Place one cake layer on your serving platter and brush it with the syrup. Allow the syrup to soak in, then apply more. You’ll use about half of the syrup for the first layer- I honestly used a little less and ended up with some leftover.
• Spread half of your sliced berries over the moist cake. Dollop on half of the cream filling, and spread in an even layer.
• Top with the second layer of cake, repeating the soaking process. Spread with the remaining cream filling, then top with the last of the berries. If you prefer, individual servings can be topped with whole berries.
• Refrigerate the cake for at least an hour (or up to overnight) before serving.
  Store any leftover cake in the fridge for up to 2 days. Freezing is not recommended.

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