Tiramisu

Steps

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1. 1
   Separate 7 eggs into whites and yolks. Bring egg whites to room temperature. Add a little sugar to the egg whites and beat for a few seconds to dissolve, then add the remaining sugar and continue beating for about 2 minutes until stiff peaks form.
   ▶ ≈0:46
2. 2
   Beat the egg yolks with sugar until creamy. Add vanilla extract, then quickly and gently fold the yolk mixture into the beaten egg whites until well combined.
   ▶ ≈1:45
3. 3
   Sift in the cake flour in three additions, gently folding it in after each addition. Be careful not to overmix, as you want the batter to rise only slightly, not like a chiffon cake.
   ▶ ≈4:14
4. 4
   Pour the batter onto a baking sheet lined with parchment paper and non-stick spray. Spread evenly with a spatula to about half an inch thick. Bake in a preheated 375°F oven (or 400°F if your oven runs low) for about 15 minutes until it springs back when lightly pressed.
   ▶ ≈5:58
5. 5
   Allow the cake to cool. Make a coffee syrup by mixing strong espresso with sugar, optionally adding rum or Kahlúa to taste. Adjust sweetness and alcohol content to your preference.
   ▶ ≈7:33
6. 6
   Mix the room-temperature mascarpone cheese, partially whipped heavy cream, and sugar together with a spatula until smooth and well combined. Do not overmix.
   ▶ ≈8:39
7. 7
   Measure the bottom of the tiramisu dish and mark the cake accordingly. Cut the cake into square pieces that fit the dish dimensions.
   ▶ ≈10:09
8. 8
   Place the first layer of cake in the tiramisu dish and brush it with coffee syrup using a silicone brush, being careful not to soak it too much.
   ▶ ≈11:16
9. 9
   Spread a layer of the mascarpone cream mixture over the cake. You can use a pastry bag for easier, more even distribution, or simply use a spatula to spread it.
   ▶ ≈12:33
10. 10
    Add the second cake layer, brush with coffee syrup, and spread another layer of the mascarpone cream on top.
    ▶ ≈14:29
11. 11
    Dust the entire top of the tiramisu with cocoa powder and clean the edges of the dish.
    ▶ ≈18:21
12. 12
    Refrigerate the tiramisu for at least 4 to 5 hours, preferably overnight (24 hours), to allow the layers to set and the flavors to develop fully.
    ▶ ≈18:21
13. 13
    To serve, dip a kitchen knife in water and wipe it clean between each cut to keep the slices neat. Use a spatula to transfer each slice to a plate.
    ▶ ≈20:47