Summary

Ingredients

• 40 ladyfingers

For watering:

• 350 ml milk
• 55 g cocoa powder

For the cream: (mascarpone cream)

• 500 g mascarpone
• 600 ml cream
• 1 packet vanilla sugar
• 1 tablespoon whipped cream
• 50 grams sugar
• 60 ml milk

For dusting:

• 3 tablespoon baking cocoa

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Instructions

1. To make the mascarpone cream a little looser, whipped cream is first whipped. To make the mixture a little more stable, add a little creamy texture. The mascarpone is mixed with sugar, milk and vanilla sugar until creamy. Then the cream is lifted under the cream and then the mascarpone cream is ready.
2. Instead of liqueur and coffee, we use cold milk and cocoa powder for this tiramisu. The ladyfingers are dipped into the cocoa and then a layer of it is placed in a casserole dish measuring 30 x 25 cm. About half of the cream is then spread over this layer and dusted with unsweetened baking cocoa. Then add another layer of soaked ladyfingers, then mascarpone cream again and finally baking cocoa.
3. Tip: To make the tiramisu look a little prettier, you can use a piping bag to spread the last layer of cream in dots.
4. The tiramisu should then sit in the refrigerator for about three hours.