Tiramisu Cake

Preheat your oven to 175˚C / 350˚F. Spray the bottom of two 8-inch cake tins and line with baking paper. Do not spray the sides.
Add the flour and baking powder into a small mixing bowl and use a whisk to mix together. Set aside.
Add the eggs into a large, clean glass or metal mixing bowl and use an electric hand mixer to whip until you reach soft peaks. Slowly add the sugar 1 tbsp at a time while the mixer is on. The mixer will double in volume and become thick.
Sieve the flour mixture into the egg mixture and use a spatula to gently fold through until no dry ingredients are showing.
Pour the mixture into both baking tins. Use a spoon or spatula to flatten and even out the batter. Bake for 25 minutes or until golden brown. Allow to cool completely.
Use a cake leveller or serrated knife to cut the cooled cakes in half.

Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to soft peaks. Then add the mascarpone and whip to stiff peaks.

Add the espresso and baileys into a squeeze bottle or mixing bowl and shake or use a spoon to mix together.

For this recipe you’ll need a cake ring, but you can do this without a cake ring. A cake ring will just keep everything neatly put together. Adjust the cake ring around an 8 inch cake tin and line the inside with acetate. Place the first cake layer in the bottom and drizzle with coffee mixture.
Add some cream, spread around and dust generously with cocoa powder. Repeat that until you get to the final layer. Chill in the fridge for 2 hours to set.
Unwrap if using the cake ring. Add the remaining cream into a piping bag fitted with a large round tip. Pipe little blobs of cream on top of the tiramisu cake and finish with a generous dusting of cocoa powder.