This is a lovely cake - and does not use sponge ladyfinger biscuits. I always make a square Tiramisu, it makes for easier handling and slicing! But you you can use two round cake pans if you like!
Dust the tops with cocoa powder and chocolate curls or simply serve as is.
This recipe can be made two days ahead and stored in a refrigerator.
1Preheat oven to 180C (350F). Grease and line two 19cm square cake pans. Line bases with baking paper.
2Beat eggs and sugar in a large bowl for about 8 minutes, until thick and creamy.
3Sift the cornflour with the self raising flour and gently fold into the the egg mixture, alternating a 1/4 cup of the boiling water.
4Divide the mixture evenly between the prepared tins and bake for 25 minutes or until sponges are cooked. Stand sponges for 5 minutes and turn out on racks to cool.
5Meanwhile make the mascarpone filling: beat the egg yolks and sugar in a bowl until thick and creamy. Add marsala and mascarpone, beat until just combined. Set aside. Mix the remaining water, coffee and the marsala in a bowl. Cool.
6Line a clean 19cm square cake pan with plastic wrap. Split each sponge in half. Place one layer of cake at the base of of pan, brush a 1/3 of the coffee mixture over cake, spread with 1 cup of mascarpone filling, sprinkle with 1 tblsp grated chocolate.Repeat layers - ending with a cake layer. Cover the tiramisu and chill for at least 3 hours or overnight.
7Whip the thickened cream. Turn cake onto a serving plate, spread the top and sides with whipped cream. Using a vegetable peeler, make chocolate curls from the extra dark chocolate and sprinkle over the cake....
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