ingredients

LADYFINGERS
500 g
MASCARPONE
500 g
MOKA COFFEE
300 ml
EGG WHITE
6
YOLKS
6
SUGAR
100 grams
COCOA POWDER to taste
sprinkle

Come and prepare the tiramisu

Separate the album from your album. With an electric blender put the album back up until it closes completely to create a foamy compost.

The bowl must be cold and very clean.

Rise and fall with sugar for 5-10 minutes. Creates a chiaroscuro and a smooth mixture

Pour in the mascarpone, not too cold from the fridge, a little at a time and whip until all the ingredients are combined.

Incorporate the contents of the album and mix well with a husband. You will need to apply a nice thick cream

In a baking pan, spread a generous amount of mascarpone cream

Dip it gently and enjoy it in the coffee, a short time, so that it does not soften and break.

(Without adding sugar, the cream and biscuits are too soft)

Arrange the biscuits on top of the cream one next to the other until the entire pan is filled. Continue with another layer of cream and savory.

Once you get to the teapot, pour the remaining cream into a piping bag and create sponge cakes until the entire surface is covered.

To obtain a compact result, let the tiramisu cool in the refrigerator, just before preparing it.

Finely sprinkle the cocoa powder. The tiramisu is ready to serve.

Recommend

If you prefer a lighter version with more or less mascarpone, then you can prepare the fresh bread with icing sugar and mix it with honey and yogurt.

You can enjoy cappuccino after coffee, you can make tiramisu with little ones.

You can store the tiramisu in the refrigerator for 2-3 days, in an airtight container.