Cherry Tiramisu Cake

1. 1

   Preheat oven to 325u00b0F. Grease and line a 10 inch springform cake pan. Whip egg whites and 1 tsp vanilla extract until stiff, gradually adding 3/4 cup sugar and a pinch of salt. Add egg yolks, 1 at a time. Fold in flour and baking powder then transfer to prepared pan and smooth surface. Bake for 25-30 mins then allow to cool on a wire rack.

2. 2

   For cherry compote, bring juice and 1 tsp vanilla to a boil. Mix cornstarch with reserved 5 tbsp juice then add to pan and simmer for 1 min until thickened. Remove from heat, allow to cool then add cherries.

3. 3

   For espresso syrup, mix espresso powder with liqueur and set aside.

4. 4

   For mascarpone cream, whisk mascarpone with remaining sugar and vanilla extract. Beat heavy cream until stiff then fold in.

5. 5

   Remove cake from pan and and cut twice horizontally to get three cakes. Use the sides of the springform pan as a cake ring. Place on a cake plate. Place bottom layer of cake inside cake ring. Drizzle with 1/3 of espresso mixture. Add 1/4 of cream mixture and smooth surface. Add 1/2 of cherry mixture. Repeat then top with the third cake and drizzle with remaining espresso mixture. Remove cake ring and coat cake with remaining cream mixture. Use the back of a small spoon to create horizontal ridges in the frosting. Chill for 2 hours.

6. 6

   For chocolate curls, place 2 cardboard paper towel tubes on a baking sheet. Melt chocolate with coconut oil. Spread over two plastic freezer bags. Run a cake comb through the chocolate then cut freezer bags in 1/2 along with the chocolate to create approximately 5 inch long pieces and drape over cardboard tubes. Freeze until set. Carefully remove chocolate from plastic and use to decorate cake.

No additional tips available.