Tiramisu Cake

Instructions

1. Prepare the sponge cake
   Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Beat egg yolks with half the sugar until pale and creamy. In a separate bowl, whip egg whites with remaining sugar until stiff peaks form. Gently fold egg whites into yolk mixture, then sift in flour gradually while folding to maintain volume. Divide batter between prepared pans and bake for 12-15 minutes until springy to touch.
2. Make coffee syrup
   Combine cooled espresso with coffee liqueur (if using) in a shallow dish. Set aside. This will be used to soak the sponge cake layers, giving the tiramisu cake its distinctive coffee flavor.
3. Prepare mascarpone filling
   In a large bowl, beat mascarpone cheese until smooth. Add vanilla extract and salt. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until well incorporated but still light and airy. Dissolve instant coffee powder in 1 tablespoon hot water, cool slightly, then fold into one-third of the mascarpone mixture for the coffee layer.
4. Assemble the cake
   Place one sponge cake layer on a serving plate. Brush generously with coffee syrup until moistened but not soggy. Spread half of the plain mascarpone filling over the soaked cake layer. Place the second cake layer on top and soak with remaining coffee syrup. Spread the coffee-flavored mascarpone filling over this layer, then top with remaining plain mascarpone filling.
5. Finish and chill
   Dust the top generously with cocoa powder using a fine-mesh sieve. For a decorative touch, you can use a stencil or create patterns. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cake to set properly.
6. Serve
   Remove from refrigerator 15-20 minutes before serving to allow the cake to come to cool room temperature, which enhances the flavors. Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat servings.