Building a Tiramisu Trifle

The excitement is bubbling as I write this description- Here comes our brand new set in our new kitchen! We have finally moved in, and christened the kitchen with this very first tutorial coming your way today ;D Being the new year, and having so many gatherings and family events, I thought we would go for a trifle creation and make something different. I know many people watching enjoy creating desserts with fresh cream filling and light and airy sponges. Here is yet another application fitting that criteria :)

kitchen tour video coming soon!

The recipe for the tiramisu is as follows:
- two soft sponge cakes cut into thin layers (size of the cake is dependant on the size of your trifle container)
- 3 cups of coffee with 4-5 tablespoons of sugar mixed in (totally depends on your preferred level of sweetness)

for the filling:
600 mls of heavy cream
250 grams mascarpone cheese
2 tablespoons caster sugar
1 teaspoon vanilla
optional extra- Tia Maria liqueur

for the ganache
300 grams dark chocolate
150 grams heavy cream

sponge cake recipe I recommend:

8 medium size eggs (approximately 200 grams)
250 grams caster sugar / super fine sugar
1 pinch of salt
1 teaspoon vanilla extract
150 grams all-purpose flour, sifted
150 grams cornflour, sifted
70 grams unsalted butter, melted

1. Pre-heat oven to 170 degrees Celsius (or 340 degrees Fahrenheit) and spray two 7 inchcake tins with oil spray and line just the base of each cake tin with baking paper.
2. Add eggs to a mixing bowl, fitted with a whisk attachment. Add a pinch of salt and the caster sugar and whisk on high speed for 10 minutes.
3. While the eggs are whisking, sift your all-purpose flour and cornflour together into a bowl. Melt your butter in a saucepan over low heat. Allow to cool completely.
4. After 10 minutes, your egg mixture should have doubled in volume and look velvety and pale with soft peaks. Pour in half the butter and sift through half the flourmixture. Using a silicone spatula, gently fold and combine the ingredients.When it appears mostly incorporated, add in the remaining liquid butter andsift in the remaining flour. Continue to gently fold until completely combined.
5. Pour into prepared cake tins and bake for 50 minutes. Avoid opening the oven until the 50-minute mark is complete. To check if the cake is fully cooked through, simply poke a knife or skewer through the centre. If it comes out clean, it is ready. If not, allow to bake for an additional 5 minutes at a time.
6. Remove cakes from the oven and let them cool completely in the cake tin. When ready, run a knife along the sides of the cake tin to release your sponge cake.