Deluxe Kahlua Tiramisu

For Cake: Preheat oven to 325 degrees F. Butter and flour 10- x 15- x 1-inch jelly roll pan. Line with parchment paper, then butter the parchment.

Whisk eggs, sugar and vanilla in metal bowl set over pan of simmering water until just warm to touch. Remove from over water.

Using electric mixer, beat until pale yellow and thick ribbon falls when beaters are lifted, about 6 minutes.

Sift 1/2 cup flour over egg mixture and fold in. Repeat with remaining flour. Add butter and fold in (do not over-mix or batter will deflate).

Spread batter in pan. Bake until cake is golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan.

For Coffee Syrup: Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat to medium low and simmer until mixture is reduced to 3/4 cup, about 4 minutes.

For Mascarpone Cream: Whisk eggs and sugar in medium metal bowl. 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 F, about 1 minute.

Remove bowl and whisk mixture until cool, about 4 minutes. Whisk mascarpone in large bowl to loosen. Add egg mixture and vanilla to mascarpone. Whisk to blend.

Invert cake onto waxed paper lined work surface. Cut six 2 1/2-inch rounds and six 3-inch rounds from cake using cookie cutters. Place one 2 1/2- inch round in each of six 3/4-cup ramekins. Brush cake in each ramekin with 1 Tbsp coffee syrup.

Top each cake with a generous 1/3 cup mascarpone cream. Top each with a 3-inch cake round and brush with 1 Tbsp coffee syrup. Cover with plastic and refrigerate until cold, at least 3 hours or overnight.

Top each dessert with grated bittersweet chocolate and a dollop of whipped cream.