Tiramisu Gateau

Directions

• Preheat the oven to 180 degrees.
• Grease a 20 cm spring form cake tin and line the base with non-stick baking paper.
• Sift the flour and cornflour into a bowl.
• In a separate bowl, beat together the eggs and caster sugar with an electric mixer until thick and creamy Fold in the sifted flours and melted butter, adding a little at a time.
• Pour the mixture into the tin.
• Bake for 35 minutes, or until risen and  the side shrinks away from the tin.
• Remove the side and base of the tin then leave the cake to cool completely on the wire rack. Clean the tin and line with clear plastic wrap.
• For the filling, beat the mascarpone cheese, half the sugar, the egg yolks and vanilla essence in a mixing bowl, with a wooden spoon, until combined.
• In another bowl, whip the cream and remaining sugar until firm peaks form. Gradually fold into the cheese mixture, mix together the coffee and liqueur.
• Slice the cake in half horizontally, and put one half into the lined tin. Sprinkle over half the coffee mixture.
• Spread a third of the cheese mixture evenly over the top then place the top with the other cake half. Sprinkle over the remaining coffee mixture; spread with half the remaining cheese mixture.
• Cover the tin and remaining cheese mixture with clear plastic wrap. Chill overnight.
• Remove the side of the tin and put the gateau on a plate.
• Whip the remaining cheese mixture until soft peaks form.
• Spread over the side of the gateau and dust with cocoa and serve.