Step 1: Bake the Cake Layers
Preheat your oven to 350°F. Line two 9-inch round cake pans with parchment and lightly grease the sides.
In a bowl, sift together flour, baking powder, and salt. In a separate large bowl, beat the eggs and sugar on high speed for about 8 minutes until thick and pale. Gently fold in the flour mixture in batches.
In a small bowl, combine milk, oil, and vanilla, then fold it into the batter carefully. Pour into the pans and bake for 20–23 minutes or until the tops spring back. Cool completely before assembling.

Step 2: Make the Espresso Syrup
Stir together espresso, sugar, and vanilla until sugar dissolves. Let cool. This is what gives the cake that unmistakable tiramisu flavor.

Step 3: Whip the Mascarpone Frosting
In a chilled bowl, beat the mascarpone, powdered sugar, and vanilla until smooth. Slowly pour in the heavy cream and whip until stiff peaks form. Be careful not to overmix—stop once it’s thick and spreadable.

Step 4: Assemble the Cake
Level the cooled cake layers if needed. Place one layer on your cake stand and brush generously with half the espresso syrup. Spread a thick layer of mascarpone frosting on top. Add the second layer, repeat with espresso syrup, and frost the top and sides of the cake with remaining frosting.

Step 5: Decorate and Chill
Dust the top with cocoa powder using a fine sieve. Add chocolate curls if desired. Refrigerate for at least 4 hours or overnight for the best flavor and texture.