Tiramisu La Claudia

Summary

Ingredients

• 3 egg (s), very fresh!
• 125 g suar
• 500 g mascarpone
• 125 ml cream
• 4 cl amaretto
• 4 cl brandy (apricot brandy)
• 300 g ladyfiners
• 500 ml coffee (espresso), lukewarm
• Cocoa powder

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Instructions

1. Separate eggs. Beat the egg whites and cream until stiff. Whip the egg yolks with sugar until frothy and mix with mascapone. Then fold in the egg white first and then the cream. Mix the almost cold espresso with the amaretto and apricot brandy and briefly dip the sponge fingers in it and place them side by side in a form (30 x 20 cm). Pour half of the mascapone mixture over it and cover with a second layer of soaked ladyfingers. Now distribute the rest of the mascapone mixture evenly over the biscuit.
2. Put the tiramisu in the freezer overnight and
3. Take out of the freezer at least 2-3 hours before consumption.
4. Dust the tiramisu with cocoa powder just before serving.