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1
To make the cake, preheat the oven to 325F.
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2
Butter an 8- or 9-inch cake pan and line the bottom with parchment paper.
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3
Butter the parchment (this allows it to peel more easily from the cake bottom).
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4
Sift together the flour, baking soda, and salt and set aside.
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5
In a small bowl, whisk together the cocoa and boiling water until smooth.
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6
Let cool to room temperature.
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7
Combine the vanilla, mayonnaise, and sugar in a bowl and beat with an electric mixer until light.
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8
Start beating on slow speed and increase to medium until the mixture is light and all the sugar has been incorporated.
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9
Scrape down the sides of the bowl.
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10
Reduce the speed to low and add the cocoa mixture in a slow, steady stream.
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11
Add the flour mixture and fold in while turning the bowl to scrape the sides and bottom.
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12
Mix just until the flour disappears.
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13
You should have a smooth, velvety batter.
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14
Scrape the batter into the prepared pan.
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15
With a small, offset spatula, smooth the top.
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16
Bake until puffed and a cake tester inserted into the center comes out clean or the top springs back when lightly pressed with a finger, about 10 minutes.
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17
Remove from the oven and let cool completely in the pan.
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18
Run a knife around the edge to loosen the sides and invert the cake onto a plate.
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19
Peel off the parchment.
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20
You will have one 8- or 9-inch cake that will serve 6 on its own.
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21
(The cake maybe made a day ahead.
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22
Wrap well.)
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23
To make the mousse, combine the chocolate and cream in a heatproof bowl and place over (but not touching) barely simmering water.
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Heat, stirring occasionally, until melted, smooth, and shiny.
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25
Remove from the heat.
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26
In a large mixing bowl, beat the cream cheese and mascarpone with an electric mixer at medium to medium-high speed until soft and creamy.
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27
Pause occasionally to scrape down the sides of the bowl.
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28
On low speed, beat in the chocolate mixture.
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29
In another bowl, with clean beaters, whip the egg yolks until frothy.
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30
Add the sugar and salt and continue to beat on high speed until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
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31
With a rubber spatula or wooden spoon, mix together the yolks and cheese mixture until smooth.
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32
Cover and refrigerate until ready to assemble the tiramisu.
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33
You should have about 2 cups mousse.
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34
(Served on its own, the mousse will serve The mousse may be made ahead, covered, and refrigerated for up to 1 day.)
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35
To make the zabaglione, prepare an ice water bath.
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36
Combine the yolks, rum, and Marsala in the top of a double boiler.
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37
Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam.
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38
Add the 1/2 cup sugar and whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes.
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39
Immediately place the top of the double boiler in the ice water bath to stop the cooking.
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40
Let cool, stirring occasionally.
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41
In a small bowl, beat the cream until it begins to foam.
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42
Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks.
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43
Fold into the zabaglione.
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44
Cover and chill for several hours before assembling the tiramisu.
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45
You should have about 2 cups, which will serve 4 on its own.
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46
To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso.
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47
Stir well to dissolve the sugar, then add the rum.
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48
Reserve.
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49
Cut off the top of the cake and reserve for another use (see Notes).
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50
Cut the cake in half horizontally.
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51
Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl.
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52
Moisten evenly with some of the espresso syrup.
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53
Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse.
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54
Arrange the second layer of cake, again cut side up, on the mousse.
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55
Moisten well with syrup.
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56
Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione.
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57
Cover and refrigerate for several hours or overnight before serving.
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58
With a vegetable peeler, cut curls of chocolate to garnish the top or dust with cocoa.
