1
Make the sponge cake base. Place butter and milk in a heatproof container and microwave at 600W for 40 seconds until melted.
2
Crack eggs into a bowl and mix lightly, then add sugar. Using a hand mixer over a bain-marie, whisk on high speed for 3 minutes, then on low speed for 1 minute until fine and pale.
3
Sift in cake flour and cocoa powder and gently fold together until no dry streaks remain.
4
Fold a small amount of batter into the warm butter-milk mixture to temper it, then quickly fold this back into the main batter.
5
Pour the batter into a 15cm cake pan and bake in a preheated 160°C oven for 25-30 minutes.
6
Remove from the pan and turn out onto a cooling rack to cool, preferably upside-down for a flat surface.
7
Make the coffee syrup by dissolving instant coffee and sugar in hot water, then let cool completely.
8
Whip the fresh cream on high speed with a hand mixer until soft peaks form, about 70% whipped.
9
Bloom the gelatin powder in water until slightly thickened.
10
In a separate bowl, whisk egg yolks and sugar until pale yellow and thick.
11
Warm the milk in a microwave at 600W for 40 seconds until about 60°C, then slowly add to the egg yolk mixture while whisking.
12
Transfer to a saucepan and heat over very low heat for about 4 minutes, stirring constantly to prevent eggs from scrambling.
13
Add the bloomed gelatin and stir until fully dissolved.
14
Warm cream cheese in a microwave at 600W for 30 seconds and stir smooth, heat another 20 seconds, then fold into the egg-gelatin mixture.
15
Fold in the whipped cream in two additions, gently folding until well combined.
16
Slice the cooled sponge cake into two layers and place the bottom layer in the cake pan, then brush evenly with coffee syrup.
17
Pour half the tiramisu mixture, add the second cake layer, brush with more syrup, pour remaining tiramisu mixture, and refrigerate for about 1 hour.
18
Put remaining tiramisu mixture in a piping bag and refrigerate for 1 hour until firm, then pipe on top of the cake and refrigerate another 1-2 hours.
19
Dust the top with cocoa powder, gently warm the pan edges with a warm towel, and carefully remove the cake from the pan.
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