## Tiramisu Recipe with Cake Layers

This recipe combines a coffee-soaked ladyfinger base with a creamy filling and a light chocolate cake. Here are the instructions with the same information consolidated:

**Ingredients:**

* **Coffee Mixture:**
* 1 tablespoon strong coffee
* 2 tablespoons sugar
* Vanilla extract (to taste)
* **Ladyfingers:**
* 7 Savoiardi ladyfingers
* **Chocolate Cake:**
* 3 egg yolks
* 80g sugar
* 60g oil
* 80g milk
* 30g cocoa powder
* 100g cake flour
* 3 egg whites
* **Tiramisu Cream:**
* 3 egg yolks
* 100g brown sugar
* 300g whipping cream
* Vanilla extract (to taste)

**Instructions:**

1. **Make the Coffee Mixture:** In a bowl, combine coffee, sugar, and vanilla extract. Stir until the sugar dissolves.

2. **Prepare the Ladyfingers:** Briefly dip each ladyfinger into the coffee mixture, making sure they don't become soggy.

3. **Assemble the Base (Silikomart mold):** Spread the soaked ladyfingers in a single layer in the Silikomart mold. Refrigerate while you prepare the cake.

4. **Make the Chocolate Cake:**
* Preheat your oven to your desired baking temperature for the cake batter (consult cake flour packaging for recommendation).
* In a bowl, whisk together sugar, oil, and egg yolks until well combined.
* In a separate bowl, sift together the cocoa powder and cake flour. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
* In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two or three batches.
* Pour the cake batter onto a baking sheet lined with parchment paper.
* Bake the cake according to package instructions for cake flour. Once baked, let the cake cool completely.

5. **Make the Tiramisu Cream:**
* In a heatproof bowl, whisk together egg yolks and brown sugar.
* Place the bowl over a pot of simmering water (double boiler method). Using a hand mixer, beat the mixture continuously until it thickens and becomes light yellow (about 5 minutes).
* Remove the bowl from heat and let the mixture cool completely.
* In a separate bowl, whip the whipping cream with vanilla extract until stiff peaks form.
* Gently fold the whipped cream into the cooled egg yolk mixture until just combined.

6. **Assemble the Tiramisu:**
* Take the chilled base (ladyfingers in the mold) out of the refrigerator.
* Once the cake has cooled completely, cut or crumble it into small pieces.
* Spread half of the tiramisu cream on top of the ladyfingers.
* Layer the crumbled cake pieces on top of the cream.
* Spread the remaining tiramisu cream over the cake layer.
* Refrigerate the tiramisu for at least 4 hours, or ideally overnight, to allow the flavors to meld.

7. **Serving:** Before serving, dust the top of the tiramisu with cocoa powder.

**Tips:**

* You can adjust the amount of coffee and alcohol in the coffee mixture to your preference.
* For a richer chocolate flavor, you can use dark cocoa powder in the cake.
* If you don't have a Silikomart mold, you can assemble the tiramisu in a baking dish or casserole dish.
* Make sure the cake is completely cool before adding it to the tiramisu to prevent the cream from melting.

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