Mini Tiramisu Cake

Ingredients

• 4 egg yolks
• 4 egg whites
• 150 g sugar
• 120 g flour
• 30 g cornstarch
• 30 ml amaretto
• 2 teaspoons strong espresso
• 5 egg yolks
• 100 g powdered sugar
• 700 g mascarpone
• 1 Vanilla bean
• 12 sheets white gelatin
• 40 ml rum
• 2 tablespoons lemon juice
• 200 ml heavy cream (at least 30% fat)
• 1 tablespoon sugar
• cocoa powder (for dusting)
• espresso beans (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Measure and prepare all ingredients. Line a 30 x 40 cm baking sheet with parchment paper. Whisk the egg yolks with half of the powdered sugar until fluffy. Beat the egg whites into stiff peaks, adding the remaining sugar before fully stiff; fold into the yolk mixture with a spoon. Sift flour and cornstarch over the eggs and fold in.

3. 3.

   Spread the batter evenly on the sheet and bake at medium heat for about 15 minutes. Remove the finished base from the oven, let it cool slightly, then transfer to a cooling rack. Lift off the parchment and allow the dough to cool completely. Cut out 10-12 circles of 8 cm diameter.

4. 4.

   Soak gelatin in cold water. Mix amaretto with espresso and drizzle over the sponge layers. Whisk egg yolks with powdered sugar and scraped vanilla bean in a hot, non‑boiling water bath until white and fluffy. Dissolve the soaked gelatin in warm rum and lemon juice, then fold into the yolk cream. Chill the mixture, fold in mascarpone, then whip heavy cream with vanilla sugar to stiff peaks; fold into the custard when it begins to thicken. Layer each sponge circle with a ring of cream. Refrigerate the mini tiramisu cakes for 4–5 hours. Before serving, dust generously with cocoa and garnish with espresso beans on plates.