Tiramisu Cake with Chocolate Curls

For the batter, separate the eggs. Beat the egg white with 40 grams (approximately 2 tablespoons) sugar until stiff. Beat the egg yolks with the remaining sugar, water, vanilla sugar and lemon until creamy. Fold the egg whites into the yolk mixture. Sift the flour with cornstarch and baking powder over the top, then fold into the egg mixture. Line a springform pan (28 cm diameter) (approximately 11 inches) with parchment paper and pour in the batter. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for about 30 minutes. Loosen the cake from the pan and turn out onto a wire rack lined with parchment paper. Remove the parchment paper from the back of the cake and leave to cool.

For the filling, beat the egg yolks with sugar, vanilla sugar and salt in a bowl. Place over a hot water bath and beat until creamy. Set the bowl over a cold water bath and beat until chilled. Stir in the mascarpone. Cut the cake twice horizontally, forming 3 layers. Set the bottom layer on a plate. Stir the coffee with the brandy. Soak the cake with 1/3 of the coffee mixture. Spread 2-3 tablespoons of the filling on the cake. Set the middle layer on top, soak with coffee and spread with 2-3 tablespoons of filling. Place the top layer and press gently.