Tiramisu sponge cake

Crack the eggs into a deep bowl, add sugar and salt. Beat with a mixer until the mixture turns lighter and doubles in volume. It's important to beat the eggs thoroughly, as this will determine the fluffiness of the finished sponge cake.

Sift the flour and starch into the egg-sugar mixture. Mix with a spatula using gentle upward movements to maintain the airiness of the mixture.

Line a baking pan with parchment paper. Pour the batter onto it and smooth it out.

Place the biscuit in a preheated oven at 180 degrees for 15 minutes.

After baking, remove the sponge cake from the oven and let it cool slightly. Remove from the pan and let it cool completely. Then wrap it in plastic wrap and refrigerate for a few hours.

We take the sponge cake out of the refrigerator and cut it into two even layers.

Let's prepare the cream. To do this, place the yolks and sugar in a double boiler and heat them to 70 degrees Celsius. Stir the mixture constantly to prevent curdling. Once it reaches the desired temperature, remove from the heat and let cool.

Whip the cream with a mixer until stiff peaks form. Gradually add the powdered sugar as you whip. It's important to use well-chilled, heavy cream so it whips better and faster.

Beat the yolks with a mixer until light in color.

Add gelatin to the water and let it swell. Next, melt the mixture until it becomes liquid. This can be done in the microwave or in a double boiler. Add the liquid gelatin to the egg-sugar mixture along with the liqueur. Mix everything thoroughly.

Add mascarpone cheese to the mixture and mix with a mixer until smooth.

Mix the finished mixture with whipped cream. Gently stir with a spatula until the cream is smooth.

Take a sponge cake and soak it in strong coffee. Spread chopped chocolate on top. Next, add one portion of the cream and spread it out. Cover the cream with a second layer of sponge cake and repeat the previous steps.