Tiramisu Procedure:

For the Sponge Cake. Preheat the oven to 350º. Grease two loaf pans with a little butter and dust with cocoa powder. Whip the egg whites and cream of tartar to stiff peaks. Add 1/3 of the sugar and beat again until smooth. In a separate bowl, whip together the egg yolks, remaining sugar, baking powder and honey. Add the vegetable oil and salt and beat until fluffy. Fold the all-purpose flour into egg yolk mixture, then gently fold the stiff egg whites into the yolk mixture. Separate into the two loaf pans and bake for 20-30 minutes, until light golden on the edges and hot in the center.

For the Cream. Bring a pot of water to a boil for a double boiler. Whisk together the egg yolks and granulated sugar until fluffy and cook over the boiling water until the mixture has thickened slightly and the whisk leaves one second trails. Add the milk and continue to stir and cook until the milk steams for 2 minutes. Scrape the edges often! This should result in a pale yellow fluffy, airy cream. Let this mixture cool completely. While cooling, whip the heavy cream, vanilla and confectioners sugar until it forms stiff peaks. In a second bowl, whip together the cooled egg yolk mixture and the room temperature mascarpone. Then fold in the whipped cream.

For the Syrup. Combine all ingredients and mix well until the sugar dissolves.

Assembly. Cut the cooled cakes into 1-inch slices. Dip the slices into the chocolate-espresso-liquor syrup. Make sure they are fully soaked. One at a time, make a flat layer on the bottom of a cake pan. Top with a thick layer of the cream. Repeat until you have formed your layers and run out of cake. Allow to rest in the fridge for at least one hour. Even better the next day! Dust with cocoa powder, scoop and enjoy! CS