Cocoa-dusted Tiramisu Tart

For Sponge Cake:

Preheat oven to 350ºF. Line a 10-inch springform pan with parchment paper.

In a medium bowl, beat the egg whites until stiff peaks form. Whisk egg yolks, 1/2 cup sugar and vanilla until light and fluffy. In a separate bowl, sift the flour, cornstarch and baking powder together. Fold the egg whites into the egg yolk mixture, fold in the flour mixture and mix until batter is light and airy.

Pour the batter into the prepared springform pan, smoothing the top with a spatula or the back of a spoon. Bake for about 20 minutes, or until cooked through. Cool for 10 minutes in the pan, release the mold and let cool completely.

For Mascarpone Filling:

Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks and sugar, until light and fluffy, stir in the mascarpone and mix well. Fold in the egg whites. Set aside.

In a small shallow bowl, combine the espresso and amaretto. Tighten the springform pan mold around the sponge cake. Spread 1/3 of the mascarpone mixture over the sponge cake. Dip enough packaged ladyfingers in the espresso mixture and arrange in a single layer on top of the mascarpone cream. Repeat the process again, using dipped ladyfingers and 1/2 of the remaining mascarpone. Top with the remaining mascarpone.

Cool in the refrigerator for 3 hours.