Layer cake Tiramisu

Preparation :

The sponge cake; preheat the oven to 180°C (fan-assisted). Line two baking trays with baking paper or generously butter and flour three 20-centimeter cake tins. (You can bake the sponge cake in a single tall tin and then cut into 3 discs).

In a large bowl, beat eggs, sugar, pinch of salt and vanilla on high speed (with whisk attachment) until foamy and tripled in volume (about 10 to 12 minutes).

Add the sifted flour in three times and mix carefully with a spatula, taking care not to drop the dough. Take a little dough in a small bowl, add the melted butter, mix then incorporate everything into the sponge dough, mixing with the spatula. Pour the dough into the prepared molds.

Bake in the preheated oven for 12 to 15 minutes, check the cooking using a toothpick, it should come out slightly moist.
Coffee; Mix coffee with instant espresso powder and sugar in a small bowl.

Mascarpone Cream: In a medium bowl set over a saucepan of simmering water (bain marie), whisk egg yolks, sugar and vanilla until thickened and doubled in volume. Remove from heat and let sit for a few moments, then whisk in mascarpone until thickened.
Whip the very cold whole cream with the icing sugar until it forms stiff peaks, then fold it into the mascarpone mixture.

In a 20-centimeter diameter ring or cake tin placed on a serving dish, place a disk of cooled sponge cake. Using a pastry brush, soak the sponge cake with about 1/3 of the espresso mixture. Garnish with mascarpone cream, sprinkle with cocoa.

Add the second disk of sponge cake and soak with coffee, then garnish with cream and sprinkle with cocoa, and finally the third disk of sponge cake, soak with the rest of the coffee, spread a very thin layer of cream and then cover with cling film. (reserve a little cream in a piping bag and refrigerate).

Refrigerate the tiramisu for at least 6 hours, then carefully unmold and decorate with a round piping bag of mascarpone cream. Sprinkle with cocoa and arrange a few chocolate or other coffee beans as desired before serving. For easy unmolding, cover the edges of the pastry ring with cling film or baking paper.