Step 1

Preheat the oven to 350F (177C) convection (325F/163C conventional) and grease and line four 8-inch pans with baking spray and parchment paper.

Step 2

Place the egg whites in the bowl of the stand mixer and using the whisk attachment, at full speed, beat until they're frothy.

Step 3

With the mixer on medium speed, stream in the sugar. Turn the mixer up to full speed and beat just until the meringue reaches stiff peaks.

Step 4

Pour in the egg yolks and vanilla and turn the mixer to medium-high speed, mixing, a few seconds, just until they're fully combined.

Step 5

Sift in the flour and salt (and baking powder if using) and turn the mixer up to medium-low speed, mixing just until the flour is incorporated.

Step 6

Scrape the edge of the bowl well and distribute the batter evenly among the four pans, about 10.5 ounces each, and bake for about 18ish minutes, until the cake is golden and separates itself from the edge of the pan. It will also spring back when you press on it gently.

Step 7

Flip the cakes over onto a tea towel and allow them to cool completely (I don't recommend flipping onto a wire rack, mine got suck on there before).

Step 8

Pour the coffee into a large measuring cup so it's easy to see how much you use per layer. Add the sugar and mix until it's dissolved.

Step 9

Once the coffee has cooled, add the amaretto.

Step 10

Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar.

Step 11

Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.

Step 12

Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.

Step 13

After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).

Step 14

With the cakes still flipped upside down on the tea towel, use a fork to stab the cake throughout, making holes for the coffee to soak into. (similar to a poke cake but smaller holes that are closer together; see photos in blog post)

Step 15

Place the first layer of cake upside down (so bottoms up) on to a flat surface and use a spoon or pastry brush to soak it with 1/2 cup of the coffee soak. (My family preferred the cake more 'wet' than I did so if you like a more soggy tiramisu feel free to use 3/4 cup of coffee per cake layer [you'll need three cups of coffee instead of 2 then] - I liked it with the 1/2 cup).

Step 16

Frost with a generous layer of mascarpone cream, try not to go passed the edge if you want a naked cake. Place the next layer of cake on top, upside down as well. If the cake feels unstable at any point, feel free to refrigerate it for 30-60 minutes before proceeding (store the mascarpone cream in the fridge when not in use).

Step 17

Repeat until the cake is assembled. Then swirl some mascarpone cream on top of the cake and dust with a generous amount of unsweetened cocoa powder.

Step 18

Refrigerate the cake for 4-6 hours to set, before serving.