Ingredients

• Melted butter, to grease
• 6 eggs
• 220g (1 cup) caster sugar
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 2 tablespoons boiling water
• 60ml (1/4 cup) freshly brewed espresso coffee, cooled
• 1 x 200g pkt dark cooking chocolate (Nestle brand), broken into pieces
• 80ml (1/3 cup) thickened cream

filling

• 4 egg yolks
• 100ml coffee liqueur (Tia Maria or Kahlua)
• 110g (1/2 cup) caster sugar
• 2 egg whites
• 1 x 250g container mascarpone, at room temperature
• 125ml (1/2 cup) thickened cream
• 60ml (1/4 cup) freshly brewed espresso coffee, cooled

Method

• Step 1 Preheat oven to 180°C. Brush a 20cm-square (base measurement) deep cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
• Step 2 Use an electric beater to whisk the eggs in a dry bowl until stiff. Add sugar, 1 tablespoon at a time, beating well between each addition until combined. Beat for 2-3 minutes or until the sugar dissolves. Sift flours and cocoa together in a bowl. Use a metal spoon to fold flour mixture into egg mixture, in 2 batches. Add water and fold until just combined.
• Step 3 Pour into the prepared pan and smooth the surface with the back of a spoon. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn onto a wire rack to cool completely.
• Step 4 Meanwhile, to make the filling: place the egg yolks, coffee liqueur and half the sugar in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use an electric beater to beat for about 7 minutes or until the mixture is thick and creamy. Remove from heat and set aside for 10 minutes to cool. Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the remaining sugar and whisk until the sugar dissolves. Combine mascarpone, cream and coffee in a medium bowl. Use a metal spoon to fold half the mascarpone mixture and half the egg white mixture into the cooled egg yolk mixture. Repeat with remaining mixtures.
• Step 5 Use a serrated knife to cut the cake in half crossways. Cut each half, crossways, into 1cm-thick slices. Remove crusts and cut each slice in half lengthways. Reserve 6 cake slices. Line the base and sides of a 1.25L (5-cup capacity) metal pudding basin with remaining cake slices, over-lapping them slightly. Brush with coffee.
• Step 6 Spoon the filling into the prepared pudding basin and smooth the top with the back of the spoon. Top with reserved cake slices. Cover with plastic wrap and place in freezer for 6 hours or overnight.
• Step 7 Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use a wooden spoon to stir occasionally until the chocolate melts and the mixture is smooth (see microwave tip). Remove from the heat.
• Step 8 Remove tiramisu from freezer 30 minutes before serving. Turn out onto a serving plate and use a warm knife to cut into 8 wedges. Serve with the warm chocolate sauce.