Genoise cake:

• Preheat oven to 350° F.
• Spray a 9-inch diameter round cake pan or 8x8 inch rectangular cake pan with baking spray.
• Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water (just shy of boiling) until silky smooth.
• Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
• Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
• Fold in the melted butter.
• Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes.
• Remove from oven and immediately turn the cake out of the pan onto a wire rack to cool.

Coffee Syrup:

• Mix the sugar into the coffee in a small sauce pan.
• Reduce (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
• Remove from heat, add the Cognac and stir.

Mascarpone Cream:

• Thoroughly beat the sugar into the mascarpone cheese.
• Add the 2 egg yolks, cognac and beat until the mixture is smooth.

Whipped Cream:

• Dissolve the sugar and vanilla extract into the whipping cream.
• Beat the mixture with a hand mixer until glossy and stiff.

Chocolate Shavings:

• SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen
• Grate into fine shavings and set aside.

To Assemble:

• Slice the Genoise cake in half latitudinal to make two layers.
• Put one layer of the genoise cake at the bottom of the serving bowl or pan and brush half of the coffee syrup over it.
• Spread half of the Mascarpone Cream over the cake layer.
• Spread half of the Whipped Cream over the layer of Mascarpone Cream.
• Sprinkle the Chocolate Gratings over the Whipped Cream layer.
• Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining coffee syrup, and repeat layers.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

*Note - I find the superfine sugar in a small plastic bottle by Domino. It will say Superfine on the label.