Tiramisu

Steps

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1. 1
   Make the génoise: Crack 5 eggs into a bowl and add 125g granulated sugar. Whisk vigorously for about 10 minutes until the mixture becomes pale, fluffy, and roughly triples in volume.
   ▶ ≈0:10
2. 2
   Sift 125g flour and 1 tsp vanilla powder into the mixture. Gently fold everything together with a spatula using an upward-lifting motion to keep the batter airy.
   ▶ ≈0:41
3. 3
   Pour the batter onto a lined baking sheet and spread it evenly without pressing down. Bake in a 180°C (350°F) oven for 15 minutes until golden.
   ▶ ≈0:59
4. 4
   Prepare the mascarpone cream: Separate 4 eggs into yolks and whites in two separate bowls.
   ▶ ≈1:14
5. 5
   Add 120g granulated sugar to the yolks and whisk for about 2 minutes until pale and thick.
   ▶ ≈1:51
6. 6
   Add 475g mascarpone cheese and whisk briefly, just until fully incorporated.
   ▶ ≈2:04
7. 7
   Stir in 1 tsp vanilla extract and whisk just until combined.
   ▶ ≈2:22
8. 8
   In the other bowl, add a pinch of salt to the egg whites and whip at high speed until stiff peaks form (the whites should cling firmly when the bowl is inverted).
   ▶ ≈2:44
9. 9
   Fold the whipped egg whites into the mascarpone mixture in three batches, using a spatula and gentle lifting motions to avoid deflating them.
   ▶ ≈2:55
10. 10
    Once the génoise is baked and completely cooled, use a 20cm square mold as a template to cut out two equal-sized cake squares.
    ▶ ≈3:28
11. 11
    Layer the first cake square into the mold. Use a brush to gently paint espresso on the top side, then flip and brush the bottom side to ensure both sides are well soaked.
    ▶ ≈4:00
12. 12
    Spread half of the mascarpone cream evenly over the soaked cake layer.
    ▶ ≈4:48
13. 13
    Layer the second cake square on top and press gently. Patch any gaps with leftover cake pieces if needed. Brush generously with espresso.
    ▶ ≈5:14
14. 14
    Top with the remaining mascarpone cream and spread evenly.
    ▶ ≈5:34
15. 15
    Refrigerate for at least 4 hours, preferably overnight, until the cream is fully set.
    ▶ ≈5:40
16. 16
    Just before serving, dust the top generously with cocoa powder.
    ▶ ≈5:46