MAKING TIRAMISU TRIFLE

1. Place the crisper plate into the air fryer basket, then place one square pan on top.

2. Select the Preheat function, adjust temperature to 450°F, then tap Start/Pause.

3. Coat preheated square pan with oil spray and pour in half of the batter.

4. Select the Bake function, adjust temperature to 290°F and time to 21 minutes, then tap Start/Pause.

5. Remove when done, then repeat the baking process with the second pan and set both aside to cool.

6. Dissolve the granulated sugar and espresso powder into the hot water. Mix well and set aside.

7. Add heavy cream, powdered sugar, and vanilla extract into the bowl of the stand mixer. Whisk on medium speed until incorporated, then increase speed until stiff peaks form.

8. Add in the mascarpone cheese and whisk until stiff peaks form.

9. Slice each cooled cake into 2 x 1-inch pieces.

10. Dip the cake pieces quickly into the espresso and place into the glass bowl to create one layer.

11. Spread about 1 to 1½ cups of the whipped mascarpone over the cake.

12. Grate the dark chocolate bar with a fine grater to cover the top of the whipped mascarpone.

13. Repeat the dipping and layering process to make a second layer.

14. Dust the top of the last layer with unsweetened cocoa powder instead of the grated chocolate bar.

15. Wrap the bowl in plastic and refrigerate for at least 30 minutes before serving.