Flowers Tiramisu with Almond Liqueur

Summary

Ingredients

• 250 g ladyfiners
• 30 ml espresso
• 1 shot liqueur, (almond)
• 2 tablespoon cocoa powder, unsweetened

For the cream:

• 500 g mascarpone
• 5 egg (s), size M
• 5 tablespoon, leveled sugar
• 0.5 ½ vanilla pod (s)
• 1 pinch (s) salt

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Instructions

1. Prepare 30 ml strong espresso and allow to cool.
2. Slit half a vanilla pod lengthways and scrape out the pulp.
3. Separate the eggs. In a tall mixing bowl, beat the 5 egg whites with a pinch of salt until stiff and chill.
4. In another bowl, beat the 5 egg yolks with sugar and the vanilla pulp with the mixer for approx. 5 minutes to a whitish, thick and creamy mass. Stir in 500 g of mascarpone spoon by spoon and work everything into a smooth cream. Finally, carefully fold in the egg whites with a wooden spoon.
5. Flavor the cooled espresso with a dash of amaretto and soak the ladyfingers briefly on both sides (do not let them soak up). Line the bottom of a flat mold with it and spread a layer of the mascarpone cream over it. Then spread another layer of the soaked ladyfingers and the rest of the cream evenly on top. As a topping, sieve the cocoa powder in a thick layer over it. Chill the mascarpone overnight so that the cream can set properly and the aromas of espresso and almond liqueur can combine with the other ingredients.
6. Arrange the dessert in portions and, if necessary, sieve a little more cocoa over it.
7. Decorate as you wish.