1. In a small bowl, whisk together the mascarpone, vanilla, and powdered sugar until smooth. Set aside in the fridge.

Making Japanese pancakes

Bowl 1 – Preparing the yolk mixture

1. In a large bowl, whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.
2. Sift flour and baking powder into the mixture and whisk until incorporated.

Bowl 2 – Preparing the meringue

1. In a medium bowl, whip the eggs white using an electric mixer until pale and frothy, begin adding the in sugar in batches until a glossy meringue is formed. You’re looking for stiff-ish peaks.

Combine

1. Whisk ⅓ of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.
2. Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.
3. Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.
4. Gently turn over the pancake. Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. 

Tiramisu pancakes

1. Once the pancakes are ready, add a dollop of the mascarpone mix over the pancakes. Top with a dusting of cocoa and espresso powder combination, a little whipped cream (ideally stiffer peaks), and chocolate shavings. (You can also add a little of the mascarpone between any layers of stacked pancakes for extra oomph!) Enjoy!