Directions:

1. To make the cake, whip the egg whites until frothy. Slowly add the sugar and cornstarch and whip until stiff peak.

2. Once the egg whites reach a stiff peak, add egg yolks one at a time while whisking. 

3. Sift rice flour and cocoa powder into the egg mixture. 

4. Spread batter onto a baking sheet and bake at 300F for 12 minutes. Turn pan halfway.

5. To make the tiramisu cream, whisk egg whites until frothy.

6. Whisk egg yolks with the sugar until it's light in colour and doubled in volume.

7. Whisk in the mascarpone and whip until well combined.

8. Fold in the egg whites into the egg yolk mixture. 

9. Once cake is cooled completely, cut 4 6-inch rounds.*

10. Soak each cake layer with espresso and layer with tiramisu cream in a closed container or with a cake wrap.

11. Let set in the fridge for at least three hours. Dust top with cocoa powder before serving.

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*Note: Your cake rounds do not have to be whole, so you can cut halves or even quarters of a round since they will be hidden in the cake once soaked in espresso.

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