Tiramisu Cake

Beat the eggs with confectioner's sugar for 10 minutes until light and fluffy

Divide the mixture into two parts

In one part, add 1/2 cup of flour and half of the melted butter

In the other part, add the remaining flour, dark chocolate chips, and melted butter

Place the two mixtures in two piping bags with round tips

Take the piping bag with the light mixture and cut 18 cm strips over a parchment-lined baking sheet, greased with butter and dusted with flour

Leave a 2 cm space between the strips

Take the other piping bag with the dark mixture and fill in the spaces between the light strips

Bake in a preheated oven at 180°C for 10 minutes until the edges are lightly golden

Remove from the oven and let cool, then unmold onto a plate dusted with confectioner's sugar

Cut off the 2 cm border all around the cake to make it more crunchy. Reserve

In a small saucepan, melt 1 cup of confectioner's sugar over low heat, stirring until caramelized

Add half the water, pouring slowly, and stir until dissolved

Combine the milk with the caramel mixture and whisk until smooth

Let cool, then reserve

Cut the cake in half lengthwise, if desired

Use a serrated knife to delicately remove any excess crumbs from the cake

Dust the top of the cake with confectioner's sugar (optional)

In a small bowl, whip 1 cup of heavy cream until stiff peaks form

Fold in the reserved caramel mixture and whipped cream

Mold into desired shape

Chill for at least 12 hours before serving

Release from mold, then decorate with whipped cream and confectioner's sugar (optional)

Serves 16 portions per cake

Calories per serving: 328.