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FOR SPONGE CAKE:
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Preheat oven to 325 degrees.
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Butter and flour 10x15x1-inch jelly-roll pan.
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Line with parchment paper; butter parchment.
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5
Whisk eggs, sugar, and vanilla in metal bowl set over pan of simmering water until just warm to touch.
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Remove from over water.
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Using electric mixer, beat until pale yellow and thick ribbon falls when beaters are lifted, about 6 minutes.
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Sift 1/2 cup flour over egg mixture; fold in.
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Repeat with remaining 1/2 cup flour.
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Add butter; fold in (do not overmix or batter will deflate).
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Spread batter in pan.
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Bake until cake is golden and tester inserted into center comes out clean, about 20 minutes.
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Cool in pan.
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FOR COFFEE SYRUP:
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Combine all ingredients in heavy medium saucepan and bring to boil.
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Reduce heat to medium-low and simmer until mixture is reduced to 3/4 cup, about 4 minutes.
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FOR MASCARPONE CREAM:
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Whisk eggs and sugar in medium metal bowl.
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Set bowl over pan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy and thermometer registers 160 degrees, about 1 minute.
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Remove bowl from over water and whisk mixture until cool, about 4 minutes.
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Whisk mascarpone in large bowl to loosen.
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Add egg mixture and vanilla to mascarpone; whisk to blend.
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Invert cake onto waxed-paper-lined work surface.
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Cut six 2 1/2-inch rounds and six 3-inch rounds from cake using cookie cutters.
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Place one 2 1/2-inch round in bottom of each of six 3/4-cup ramekins.
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Brush cake in each ramekin with 1 tablespoon coffee syrup.
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Top cake in each ramekin with generous 1/3 cup mascarpone cream.
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Top cream in each ramekin with 3-inch cake round.
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Brush each cake with 1 tablespoon coffee syrup.
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Cover with plastic and refrigerate until cold, at least 3 hours or overnight.
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31
Top dessert with grated chocolate and whipped cream.
