Summary

Ingredients

• 1 kg mascarpone
• 200 g powdered suar
• 8 egg yolks
• 4 egg whites
• 100 ml coffee, cooked (espresso)
• 100 ml amaretto
• 50 ladyfingers
• 50 g cocoa powder, instant

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Instructions

1. Beat the egg whites until stiff and set aside.
2. Mix the egg yolk, 2 cl amaretto and powdered sugar and then add the mascarpone. Stir the whole thing until it is nice and firm. Carefully fold in the egg whites.
3. In a large baking dish, cover the bottom with ladyfingers. Carefully soak them with espresso (this is best done with a pastry brush). Spread half of the cream on top and smooth it out.
4. Cover the cream with ladyfingers again and soak this layer of ladyfingers with the remaining amaretto. Then spread the rest of the cream on top and smooth it out. Finally, dust the cream with cocoa powder.
5. Place the tiramisu in the refrigerator for at least 3 hours until you are ready to eat it.