Egg Liqueur Tiramisu Cake

Place a baking paper in a 20 cm Ø springform. (bottom only)

Preheat oven at 180° C.

Whisk whole eggs, sugar, salt and vanilla until light creamy. (about 10 minutes)

Sieve flour on mixture and fold in carefully.

Pour mixture in prepared springform and spread evenly.

Bake in preheated oven for about 25 minutes.

Leave to cool for around 10 minutes, put cake out of the form and leave to cool completely

Whisk cream until stiff.

Mix mascarpone, powdered sugar, vanilla, salt and egg liqueur in a separate bowl.

Set aside 1 tbsp of the instant gelatine for the glaze and mix the rest of the instant gelatine in the mascarpone cream.

Fold whipped cream in mascarpone cream.

Mix coffee, cocoa powder, and Amaretto in a deep plate.

Cut sponge cake in two layers and place one on a cake plate.

Put a cake ring around the sponge layer.

Sprinkle a bit of the coffee mixture over the sponge layer. (about 3 tbsp)

Spread about ¼ of the masparpone cream over the sponge layer.

Dip ladyfingers in coffee mix and arrange on masparpone cream. (I used 8 ladyfingers)

Spread a layer of mascarpone cream.

Arrange another layer of coffee soaked ladyfingers. (I used 8 ladyfingers)

Cover again with a layer of mascarpone cream.

Sprinkle the second sponge layer with about 3 tbsp of coffee mix and place on mascarpone cream.

Spread last layer of mascarpone cream on cake. (keep 3 tbsp of cream for later)

Place cake in the fridge for 4 hours or better overnight to cool.

Chop white and dark chocolate separately. Put each in a freezer bag and put in hot water to melt. (To decorate cut tip of freezer bag – Homemade piping bag)

Lay remaining ladyfingers in a row and decorate with the chocolate. Leave to dry.

Remove cake ring. Spread rest of mascarpone cream on the side, so that the ladyfingers stick better.

Stick ladyfingers around the cake. Press carefully.

Mix egg liqueur with the rest of instant gelatine. (1 tbsp)

Pour on cake and spread with a spoon evenly.

Leave to cool for about ½ half an hour.