Tiramisu gâteau

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 22cm springform cake tin. Fit the Whisk. Place the eggs and 115g of the sugar in the Kenwood Bowl and whisk until pale, thick and creamy.
2. Sieve the flour and cornflour together, then fold half into the mix. Fold in half of the butter, then repeat with the remaining flour and butter.
3. Pour into the tin and bake for 20–25 minutes, until golden. Cool.
4. Fit the Roto Food Cutter and grate the chocolate. Mix the coffee and liqueur together. Cut the cake into 3 layers. Line the base and sides of the cake tin with cling film. Using the Whisk, whip the cream, vanilla and remaining sugar to soft peaks, then fold into the mascarpone.
5. Place 1 sponge layer in the base. Sprinkle over a third of the coffee mix, then spread with a third of the mascarpone mix. Sprinkle over a third of the chocolate. Repeat twice. Chill for 2 hours before serving.