Best made a day ahead. Preheat oven to 375°F. Generously oil a 13x18x1-inch sheet pan.
In a large bowl, beat 8 egg whites until they hold soft peaks. Fold in confectioners' sugar and beat until stiff.
In a medium bowl, beat 8 egg yolks and 2 whole eggs until light-colored and thick, about 5 minutes. Fold yolks into egg whites. Fold in flour.
Spread mixture in prepared pan smoothly and evenly. Bake until light brown, about 12 minutes. Remove from oven and cool 1 minute in pan, then turn out onto parchment paper on a hard surface and cool completely.
Cut cake into three 13x6-inch rectangles. Combine coffee and coffee liqueur. Generously brush both sides of one cake layer with coffee mixture and place on a serving platter. Spread one-third of the tiramisu filling over cake layer. Repeat this procedure two more times with remaining cake layers and filling, stacking the layers on the serving platter and ending with filling.
Cover and refrigerate at least 12 hours. Sift cocoa powder over top. To trim and cut smooth pieces, dip a sharp knife in hot water before cutting.
Yield: 1 quart
Recipe courtesy Chef Herbert C. Cade, Jr.
¾ cup sweet Marsala wine, divided
3 egg yolks
3 tablespoons sugar
1⅓ cups heavy cream
8 ounces mascarpone cheese or cream cheese, at room temperature
¾ teaspoon granulated gelatin
In a medium metal bowl, whip ½ cup Marsala, egg yolks, and sugar. Place bowl in a pan of barely simmering water and whisk until mixture is the consistency of soft pudding. Remove bowl from pan and beat on medium speed of electric mixer until cool.
Whip cream in a large bowl until stiff peaks form. Gradually add egg yolk mixture and mascarpone, alternately folding in small amounts of each. (Be sure cheese is soft or filling will be lumpy.)
In a small saucepan, combine remaining ¼ cup Marsala and gelatin. Heat just until wine boils and gelatin dissolves, stirring to blend. Stir a few tablespoons of cheese mixture into gelatin and mix well, then fold all of the gelatin mixture into cheese mixture and blend well.