Tiramisu Cake

Heat the oven to 175°C and grease and line two 30cm (12") pans with baking spray and parchment. For a taller, smaller cake, use four 23cm (9") pans instead.

Whisk the egg whites in a stand mixer on full speed until frothy.

With the mixer on medium, stream in the sugar, then turn it up to full speed and whip until the meringue reaches stiff peaks.

Add the egg yolks and vanilla and mix on medium-high for a few seconds, just until combined.

Add the flour, baking powder and salt and mix on medium-low, just until the flour disappears.

Scrape down the bowl and divide the batter evenly between the pans. Bake for 15 to 18 minutes, until golden, springing back to the touch, and pulling away from the sides of the pan.

Flip the cakes out onto a tea towel — not a wire rack, they can stick — and let cool completely.

For the coffee soak, pour the coffee into a large measuring jug so you can track how much you use per layer. Stir in the sugar until dissolved, and once cool, add the amaretto if using.

For the mascarpone cream, beat the cold mascarpone, powdered sugar and salt together on low-medium, then increase to medium-high for 1 to 2 minutes, scraping down the bowl halfway through.

Add the vanilla, then the cold heavy cream in 3 to 4 additions, mixing well after each. If it looks soft once all the cream is in, whip on full speed for another 1 to 2 minutes until it stiffens like whipped cream.

With the cakes still upside down on the tea towel, poke holes all over with a chopstick, then flip the first layer bottom-up onto your serving surface and soak generously with half the coffee mixture — properly soak it, not just brush the surface.

Spread a generous layer of mascarpone cream, staying just inside the edge if you want a naked cake, then dust with cocoa powder. Repeat with the next layer: poke, soak, frost, dust.

Once assembled, swirl the remaining cream over the top and dust generously with cocoa powder.

Decorate with ladyfingers around the sides if you like, or leave it naked.

Refrigerate for 4 to 6 hours to set before serving.