Tiramisu Gateau is my favourite dessert, it does take some time and a little harder to make than the average dessert but omg it is so worth it for the end result!
Method
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Preheat the oven to 180 degrees.
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Grease a 20 cm spring form cake tin and line the base with non-stick baking paper.
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Sift the flour and cornflour into a bowl.
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In a separate bowl, beat together the eggs and caster sugar with an electric mixer until thick and creamy
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Fold in the sifted flours and melted butter, adding a little at a time.
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Pour the mixture into the tin.
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Bake for 35 minutes, or until risen and the side shrinks away from the tin.
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Remove the side and base of the tin.
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Leave the cake to cool completely on the wire rack.
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Clean the tin and line with clear plastic wrap.
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For the filling, beat the mascarpone cheese, half the sugar, the egg yolks and vanilla essence in a mixing bowl, with a wooden spoon, until combined.
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In another bowl, whip the cream and remaining sugar until firm peaks form.
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Gradually fold into the cheese mixture, mix together the coffee and liqueur.
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Slice the cake in half horizontally, and put one half into the lined tin.
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Sprinkle over half the coffee mixture.
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Spread a third of the cheese mixture evenly over the top then place the top with the other cake half.
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Sprinkle over the remaining coffee mixture; spread with half the remaining cheese mixture.
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Cover the tin and remaining cheese mixture with clear plastic wrap.
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Chill overnight.
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Remove the side of the tin and put the gateau on a plate.
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Whip the remaining cheese mixture until soft peaks form.
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Spread over the side of the gateau and dust with cocoa and serve.
