Tiramisu is one of the most iconic and classic desserts in the world, and my gosh, do I adore it! Typically it has a layer of ...

1. Make the Joconde Sponge I start by preheating the oven to 425°F (220°C) and lining a jelly roll pan with parchment paper. In one bowl, I beat the whole eggs, almond flour, powdered sugar, and ...

Cook over medium heat until the syrup reaches 238 degrees on a candy thermometer. Remove from the heat. Beat the remaining three egg whites to form soft peaks, 30 seconds to 1 minute.

Divide the cake batter into cake pans. Bake for 12-14 minutes or until cake springs back at the touch. Once the cake is baked and cooled, brush Citrus Simple Syrup on each layer of cake.

Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 ...

Soaking syrup ½ cup sugar ¾ cup water 3 tablespoons Chambord (black raspberry liquor) Joconde sponge (cake) 3 egg whites, at room temperature 2 tablespoons granulated sugar 1 cup almond flour ...