Directions

To make the Cake Layer

1. Pre heat oven at 180C. Separate eggs. Whisk the egg whites in a mixer until soft peaks form. Remove from bowl and place in a separate dish

2. Place egg yolks and sugar in mixer bowl and whip until they become light and creamy. Add the melted butter and baking powder then gently fold in the almond meal until well combined

3. Fold in the egg whites ensuring they are well incorporated.  Place mix into a lined 22cm x 22cm baking tin. Bake for about 15-20 minutes.  It will be firm to touch when ready. Remove from baking pan and cool

To make the Cream Layer

1. Beat both creams and sugar in a mixer until thick and creamy and soft peaks form

To assemble the Tiramisu

1. In a tall bowl, pour the 250ml of espresso coffee in a bowl. Cut the sponge into strips to fit a rectangular cake pan 27cm x 18cm. 

   
   

   TIP: The bowl should be tall enough to dip your sponge into

2. Dip the sponge cake strips into the coffee and gently squeeze the excess out. Place into your cake pan until the whole pan is covered with the sponge.

3. Spread half the mascarpone cream over the first layer of sponge.  Repeat the same with the rest of the sponge, dipping into the coffee and placing over the mascarpone

4. Repeat the above steps with the remainder of the sponge. You will have 2 layers of sponge and 2 layers of mascarpone

5. Dust the top of your tiramisu with unsweetened cocoa and refrigerate for 3-4 hours.  Slice into squares and serve

   
   

   TIP: The longer the tiramisu sits, the more delicious it becomes!