Tiramisu Cake Recipe

Instructions

1. Brew espresso and set it aside.
2. Whisk the egg yolks with sugar over a water bath at medium-low temperature until fluffy and sugar has dissolved (about 7 minutes).
3. Whip 1 cup of heavy whipping cream until stiff peaks form; whip it slowly to remain stable longer, starting low and increasing speed to medium.
4. Whip mascarpone with 2 tbsp of rum; add in the egg mixture and mix, then gently fold in the whipped cream.
5. Add 1 tbsp of rum to the espresso and start dipping the lady fingers. Layer the tiramisu mixture in a 7-inch springform pan; repeat 3 times, reserving some tiramisu mixture to add to a piping bag and decorate the cake.
6. Cover and refrigerate for at least 6 hours or overnight; dust with cocoa before serving and indulge!