Tiramisu sponge cake recipe

Preheat the oven to 180°c. Lightly grease a 20 cm round springform pan with high sides.

In a mixing bowl, mix the butter and powdered sugar until you get a smooth mixture. Gradually add the eggs, then incorporate the flour and baking powder.

Pour into the mold and bake for 35 minutes (extend the baking time a bit if the center is still wobbly). Let it cool and then unmold onto a rack.

Prepare the cup of coffee and add the Marsala. Separate the egg yolks from the egg whites. In a mixing bowl, whisk the yolks with the vanilla sugar, add the mascarpone, and continue to whisk to aerate the mixture.

Beat the egg whites until stiff, gradually adding the spoonfuls of powdered sugar. Gently fold the egg whites into the mascarpone mixture using a spoon.

Slice the cake into three layers. Soak each layer with coffee. Place the first layer on the serving plate, spread with mascarpone cream, place the second layer, spread again, add the third layer, and finish spreading the cream on top.

To finish, refrigerate for 6 hours (it can be prepared the day before). Before serving, dust with cocoa powder and sprinkle with chocolate shavings (made with 2 squares of chocolate and a vegetable peeler).