Cherry Tiramisu Cake - cooking recipe

Ingredients

5 medium eggs, separated
1 tbsp vanilla extract
325 g caster sugar
Pinch None salt
175 g self-raising flour, sifted
2 x 425 g cans cherries in syrup
15 g cornflour
4 tbsp instant espresso powder
8 tbsp almond liqueur
500 ml double cream
750 g mascarpone
100 g dark chocolate
10 g coconut oil

Preparation

Preheat oven to 325\u00b0F. 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.
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.
For espresso syrup, mix espresso powder with liqueur and set aside.
For mascarpone cream, whisk mascarpone with remaining sugar and vanilla extract. Beat heavy cream until stiff then fold in.
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.
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.