- Celebrate with Our Homemade Tiramisu Birthday Cakes in Sydney -

**Ingredients for Mascarpone Cream:**

- 250g mascarpone
- 100g sugar
- 4 pasteurized eggs
- 150g ladyfinger biscuits
- 300g espresso coffee
- 2 teaspoons unsweetened cocoa powder
- teaspoon Marsala (optional)

**Ingredients for Ladyfinger Biscuits:**

- 100g 00 flour
- 100g sugar
- 3 eggs
- 1 teaspoon vanilla powder
- 1/2 teaspoon baking soda
- A pinch of salt

**Ladyfinger Biscuit Instructions:**

1. Whisk eggs, sugar, and vanilla until creamy.
2. Add flour, baking soda, and salt, mixing gently to create a smooth batter.
3. Pour the batter onto a parchment paper-lined baking sheet and level it with a spatula.
4. Bake at 180°C for 10-15 minutes or until golden. Let cool on a wire rack, then slice into pieces.

**Mascarpone Cream Instructions:**

1. Pasteurize the eggs: whisk eggs with sugar in a stainless steel bowl until combined. Heat water in a pot to 73°C. Place the bowl over the pot (the water should not touch the bowl) and monitor the temperature with a digital thermometer.
2. Whisk the eggs and sugar continuously until they reach 73°C. Keep the bowl over the pot for 2-3 minutes, whisking constantly. Add Marsala if desired, then cool in the fridge.
3. Whip the pasteurized eggs until creamy in a cold bowl, then mix in the mascarpone until combined.

**Tiramisu Assembly:**

1. Quickly dip ladyfinger biscuits in espresso and arrange them in a baking dish.
2. Cover the biscuits with mascarpone cream.
3. Layer more coffee-dipped biscuits on top of the cream.
4. Cover with cream again and dust with cocoa powder (or Marsala for an alcoholic twist).
5. Refrigerate for 2-3 hours before serving.

**Serving:**

Cut into portions and serve chilled as a birthday dessert!