Tiramisu without savoiardi

Add a pinch of salt to the egg whites and beat with a mixer. After a couple of minutes, gradually add the sugar and continue beating.

By adding salt, the whites whip better and the mixture becomes fluffier.

When the whites become fluffy, pour in the yolks and mix the entire mixture until smooth.

Sift flour and starch in several stages and knead the dough.

Dry ingredients must be sifted, because this is when the sponge cake rises and becomes airy and high.

Pour the dough into the pan and bake in an oven preheated to 150 degrees for 60 minutes.

Let the finished pie cool, then remove it from the pan, seal it with cling film and put it in the refrigerator for about 6 hours.

This is necessary so that the cake layer stabilizes.

To prepare the cream, heat two yolks with sugar in a water bath until the sugar is completely dissolved.

Next, beat the yolks until they cool, then add the Mascarpone and mix the entire mixture.

In a separate bowl, whip the cold cream with the addition of powdered sugar.

Pour the melted gelatin into the yolk mixture, then the cream, and mix everything thoroughly. The cream is ready.

Let's start assembling the cake: place the sponge cake at the very bottom of the pan, and then soak it in coffee or liqueur.

Spread the cream on top of the sponge cake and smooth it out. Each layer should have approximately 120-130 g of cream.