Tiramisu Layer Cake Recipe (with Video)

Method
1. Prepare the biscuit jaconde by whisking the icing sugar, almond flour and eggs on a relatively high speed with a stand mixer until it has doubled in size and it is lighter in colour.
2. Whip egg whites until frothy, and then slowly whip in the sugar until it is stiff peak.
3. Gently fold in the egg whites into the egg mixture. Sift in the bread flour and fold gently.
4. place batter on a parchment lined tray and spread until thin. Bake at 350F for 7-9 minutes. Let cool completely.
5. For the creme, whip egg whites until they are soft peak. Next, whip egg yolks and sugar until they are light and fluffy in colour.
6. Fold in the egg whites into the egg yolk mixture. Let set in the fridge before decorating.
7. To assemble. cut the cake to your desired shape. brush with the espresso liquid and in a springform pan, place the cake at the bottom. Layer with the mascarpone creme, then repeat until you have at least 4 layers. Top with a layer of cocoa powder and let set in the fridge for at least 2 hours or overnight.