Prepare the cake.
Preheat oven to 190 degrees celsius or 375 fahrenheit.
Lightly grease cake pan with butter.
Line the bottom with parchment paper.
Grease the parchment paper with butter as well.
*If you have 3 cake pans and your oven is big enuff to bake all 3 cakes at the same time, proceed with the recipe, divide the batter into 3 cake pans. If you are like me, only have one cake pan, I would suggest divide the cake batter recipe into 3, mix and bake each individually. This is because this cake batter isn't meant to sit on the counter as we are using eggs as leavening agents. The eggs will deflate overtime.*
In a large mixing bowl, whisk together egg whites and cream of tartar until soft peak forms with a hand or stand mixer.
While still whisking, gradually add in the sugar.
Keep whisking until stiff peak forms. It should be glossy and almost double in volume.
In a separate bowl, add egg yolks, milk and melted butter.
Whisk until well combined.
Gradually add in the almond flour, baking powder and salt while still whisking.
Fold in the egg whites mixture, 1/3 portion at a time until fully incorporated.
*Do not overmix.*
Transfer the batter into the prepared cake pan, dividing or individually.
Wack into the oven and bake for about 20 mins or until it pass the skewer test.
Remove from oven and immediately unmold the 3 layers of cakes onto wire cooling rack.
Set aside to cool completely.
Prepare the coffee syrup.
Add espresso, orange zest and Grand Marnier in a small bowl.
Stir to combine well.
Keep chill in the fridge until ready to use.
Prepare the fillings.
In a large bowl, add mascarpone, cream, sugar and Grand Marnier.
Using a hand or stand mixer, whisk until the mixture is stiff.
Assemble the tiramisu.
Line cling film over the cake pan.
*The cling film still adhere to the pan if the pan is wet.*
Spread 1/3 portion of the mascarpone filling into the cake pan
Stack the one of the cake slices on top of the filling.
Generously brush the sponge cake with the coffee syrup.
Spread another 1/3 portion of the mascarpone filling on top of the cake slice.
Distribute Nature's Superfoods' raw cacao nibs evenly over the top.
Dust Nature's Superfoods' raw cacao powder over the top.
Next, stack another slice of cake over the top.
Brush the cake with the coffee syrup.
Spread marmalade on top of the cake.
Spread the remaining portion of the mascarpone filling over the top.
Lightly dust Nature's Superfoods' raw cacao powder over the top.
Stack the remaining slice of sponge cake.
Lastly, brush the cake with coffee syrup.
Wrap the cake pan with cling film.
Set aside chilled in the fridge, preferably overnight.
Carefully and swiftly, flip the cake pan onto a cake stand or a serving plate and unwrap the cling film.
You can smoothen the sides and top with a cake smoother.
Grate some dark chocolate over the top.
Dust with more Nature's Superfoods' raw cacao powder.
Garnish with orange zest.
Slice and serve immediately.