Tiramisu semifreddo cake

Combine the 10 eggs and 300 g sugar, mix by hand, then whip in the mixer up to full speed until fluffy, ribbony and almost tripled.

Meanwhile sift the 225 g plain flour and 45 g corn flour so the sponge has no lumps.

Take the bowl off the machine and fold in the flour by hand in two or three stages, just until incorporated, to keep the sponge light.

Pour into three sprayed six-inch tins.

Bake at 175 degrees for 35 to 40 minutes, depending on how many sponges are in the oven.

For the coffee syrup, put 500 ml water then 250 g sugar in a pan, mix, and bring to a boil on the stove; add half a cup of espresso and set aside to cool.

For the sabayon, cook the 40 ml water and 150 g sugar on the stove to 118 degrees, checking with a thermometer; without one, wait for rapid boiling and then for the bubbles to decrease.

Whip the six egg yolks in the mixer, turn it down and slowly pour in the hot syrup, then whip until fluffy; the 118-degree sugar cooks the yolks.

Add the 300 g mascarpone and mix only until combined, so it does not over-whip, split or curdle.

Whip the cream with vanilla paste, then fold it into the mascarpone mixture by hand in stages.

Cut each cooled sponge into three equal layers and trim off the tougher top.

Line three six-inch rings with acetate plastic; put a sponge layer in each and soak it well with coffee syrup so the cake is moist.

Add cream, press a second sponge layer on top so cream goes out to the edges, soak with syrup (a bit more for the middle), add cream; repeat, finishing with cream smoothed flat on top.

Freeze one to two hours, until the cake can be lifted by hand.

Remove the rings and acetate; mask the cake with the same cream from a piping bag on a turntable, then return to the freezer.

Pipe the decoration, then finish with cocoa powder, chocolate beans and white and dark chocolate pieces.

Take out of the freezer about an hour before serving, depending how soft it is wanted.