Sponge cake- use an electric mixer to mix 5 eggs and 3/4 cup sugar, WHIP together on high till fluffy. Takes around 5-7 mins. Add 1.5 tsp vanilla extract and mix.
Dry ingredients- 2 cups flour, 2 tsp baking powder, 1/2 tsp salt; Milk and oil mixture- 1/2 cup milk and 1/2 cup olive oil. Add in dry ingredients in third, alternating with wet ingredients. Mix just until combined.
Grease and flour a 17 1/2 by 12 1/2 by 1’’ sheet pan. Pour the batter into the pan. Start from the center and smooth out till the edge. Only need to be a thin layer. Bang the pan on the counter to release air bubbles. Bake 10 mins in 350 F till toothpick comes out clean. Allow to cool, then cut into 4’’ by 2’’ rectangles.
Prepare the coffee mixture- 2 cups of espresso or strong coffee, cooled. Add 2 tsp rum extract or rum. Pour them into a shallow container.
Filling- WHIP up 1 tbsp vanilla extract, 3/2 cups heavy cream, and 3/4 cup powdered sugar. Until stiff peaks form. Keep it refrigerated till we use it later.
WHIP up 1cup pasteurized egg product (or 5 raw egg yolks) and 1/4 cup granulated sugar till fluffy and doubles the volume. It takes about 15 mins for the egg product (or 5 mins for egg yolk).
Have 8oz room-temp mascarpone cheese in a bowl and gently fold in the whipped cream in stages, lightening the cheese with every addition.
After the cream is added, gently fold in the whipped egg mixture.
Now assemble! Have a 9 by 14 casserole dish ready
Dip each sponge cake into the coffee mixture,1s for each side. Place wet cakes in the bottom of the dish until it’s one layer. No need to place them tightly! Gaps are the tasty part!
Add half of the filling and smooth out to completely cover the cake. Sprinkle 2 tbsp of cocoa powder. Grate 2 tbsp of dark chocolate.
Repeat step 10 and 11.
Cover lightly with aluminum foil and refrigerate for at least 2 hrs until set. Overnight is optimal!
Cut into squares and garnish with a chocolate covered espresso bean when serving
7/4 cups of powdered sugar = 1 cup sugar