Tiramisu Cake

can have a grainy consistency.
For the Swiss Meringue Buttercream
Add egg whites sugar and salt in a bowl.
Give the mixture a brief whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
Transfer the bowl to a stand mixer with a paddle attachment.
While the mixture is running on low add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.
You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. When youre ready to use it take it out of the freezer bring to room temperature transfer to a bowl and beat it for about 10 second to bring back the consistency.
For the Syrup
Mix the coffee brandy and liqueur. Set to the side.
For the Assembly
Cut cake layers in half
Transfer cooled mascarpone custard to a piping bag.
Place first layer cut side up on a cake stand. Drizzle the coffee mixture on top about 13 cup per layer.
Pipe the mascarpone filling on top and dust with cocoa powder.
Place next layer on top. Repeat until all layers have been added.
Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a naked look but that buttercream is so delicious youll probably want a nice thick layer!
Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cakes top this will allow your dollops to adhere.
Pipe dollops of Swiss Buttercream in a ring formation around the top using an 869 Tip. Any Star tip will do though.