(11) Make the chocolate collar: cut a rectangular sheet of greaseproof (or acetate) with length a little longer than the circumference of the cake and height a little more than the depth of the cake. (10) Spread or pipe most of the remaining Tiramisu mixture on top and use a palette knife to spread the rest around the sides of the cake. Repeat until you have the three layers of sponge (each with a spoonful or so of the coffee mixture drizzled over.) Spread about a third of the Tiramisu mixture on top and place another of the sponges. (9) Assemble: take a cooled sponge and place on a large serving plate or cake board. (8) Whisk in 3 tablespoons of the coffee mixture and taste: add a little more coffee mixture if you want it punchier. (7) Add the cooled white chocolate and whisk well until you get a smooth mixture. (6) Make the Tiramisu mixture: adding the mascarpone, yoghurt and vanilla to a bowl and either beat with a wooden spoon for a few moments to blend or whisk with a balloon whisk. Taste and add more sugar if you want it sweeter or more alcohol if you prefer a stronger kick. (5) Make the coffee mixture: mix the four ingredients together, stirring to dissolve the sugar. Leave to cool in the tins for a few minutes before turning out to wire racks to cool fully. (4) Spoon evenly into the cake tins and bake for 16-20 minutes, or until well risen, golden brown and just pulling away from the tin. (3) Fold in the flour carefully until no flour is visible: make sure you check the bottom of the bowl where flour can lurk! (2) Make the sponge: whisk the eggs and sugar in a bowl for about 10 minutes using an electric whisk: or until the mixture turns pale, moussey and holds it shape. You will need three 7” cake tins, greased and base-lined
a couple of tablespoons of chopped or grated dark chocolate.
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