TO DRINK: Van Gogh Espresso Vodka is a coffee-flavoured spirit that will add extra sparkle to your tiramisu.
- 5 large egg whites
- 200g castor sugar
- 5 large egg yolks, lightly beaten
- 80g cornflour
- 80g cake flour
- 60ml (¼ cup) instant coffee granules
- 50ml boiling water
- 100ml coffee liqueur (optional)
- 380g mascarpone
- 3 large eggs
- 60ml (¼ cup) castor sugar
- cocoa powder, to serve
- chocolate shavings, to serve
- icing sugar, to serve
Preheat the oven to 200°C.
To make the sponge, beat the egg whites until soft peak stage is reached. Gradually add the sugar while beating until a glossy meringue is formed. Fold in the egg yolks until just combined, making sure you do not overmix. Sift the cornflour and cake flour together and fold into the wet ingredients until just combined.
Roll out enough baking paper to fit a baking tray. Mark out two 20cm circles on the baking paper and lightly grease.
Spoon the sponge mixture into a piping bag and pipe into the circular outlines using a spiral motion. Repeat until you have four circles altogether.
Bake until light brown, about 10 minutes. Allow to cool completely.
To make the syrup, mix the instant coffee granules with the boiling water and add the liqueur. Mix well.
Whip the mascarpone until smooth. In a separate bowl, beat the eggs with the sugar until pale and fluffy, about 10 minutes. Fold in the mascarpone mixture and set aside.
To a ssemble the cake, slide one sponge circle into a 20cm round springform cake tin and brush with enough syrup to soak into the sponge.
Use a spatula to apply a 2cm layer of the mascarpone mixture on top of the sponge, then top the mascarpone with another sponge circle. Repeat the layering of sponge and mascarpone, ending with a layer of mascarpone. Place in the fridge until set, about 2 hours, or overnight.
Serve at room temperature dusted with cocoa powder, chocolate shavings and icing sugar.