Tiramisu cake

Preheat the oven to moderate (180C). Grease 2 x 19cm square cake pans, line bases with baking paper.

Beat the eggs and sugar in a large bowl with an electric mixer until thick and creamy, for about 8 minutes. Gently fold in triple-sifted flours alternately with ¼ cup (60ml) of the boiling water. Divide the mixture evenly between the pans and bake in a moderate oven for 25 minutes. Stand sponges for 5 minutes before turning onto wire racks to cool.

Combine the remaining boiling water, coffee and marsala in a small bowl; cool.

For the mascarpone filling, beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Add the marsala and mascarpone, beat until just combined.

Line a clean 19cm square cake pan with plastic wrap; split each sponge cake in half. Place one layer of cake in the base of the pan; brush 1/3 cup (80ml) of coffee mixture over cake, spread with 1 cup of the mascarpone filling, sprinkle with 1 tablespoon of grated chocolate. Repeat layers, ending with a cake layer; cover and refrigerate for several hours or overnight.

Turn the cake onto a serving plate, spread the top and sides with whipped cream. Using a vegetable peeler, make chocolate curls from extra dark chocolate and sprinkle over cake.

Suitable to freeze. Not suitable to microwave.

Cook's note Marsala is an Italian fortified wine. Kahlua, Tia Maria or Galliano could be substituted, if desired. Mascarpone is a fresh, thick, dairy product made from the heavy cream of cow's milk, strained through a finely woven cloth. With the consistency of soft cream cheese, it has a delicately sweet, slightly sour taste.