Instructions: Garnish the top of the torte with unsweetened cocoa powder sifted on top of the torte.

Line bottom of a 9" springform pan with 2 1/2" up the sides with genoise layer.

Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar dissolves. Cool. Brush over genoise. DO NOT DRENCH THE GENOISE/SPONGE LAYER!!!!!

Combine yolks & 1c sugar in large metal bowl. Set over a pan of simmering water, and whisk until just warm to the touch, about 3 minutes.

Remove & using a mixer, beat yolks until pale yellow and tripled in volume, about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in another bowl. Gently fold into yolk mixture. Pour over genoise that has been brushed with the espresso, & smooth the top.

Cover with plastic wrap, freeze until firm, about 6-8 hours.

Repeat the layers until you have a layer of (starting on the bottom when plated)

geniose, cheese, genoise, cheese

This dessert can be prepared 3-7 days in advanced (and boy does it!!!!)

Soften in referigartor for 30 minutes to release the sides. Sift cocoa on the top and serve.

Note:
You can make a creme anglaise or make pastry cream and then dilute it down with whipping cream and pool it on the plate and then put the Tiramisu on top of the sauce.

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