Summary

Ingredients

• 0.5 ½ cup hot water
• 1 tablespoon baking cocoa
• 500 g cream
• 2 packs cream stabilizer
• 500 g mascarpone
• 125 g powdered suar
• 200 g ladyfiners
• some baking cocoa, for dusting

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Instructions

1. First, hot water and 1 tablespoon of baking cocoa are mixed together.
2. Then the cream is whipped until stiff with the cream stiffener. Mix the mascarpone and powdered sugar in another bowl. Then the cream is carefully lifted under the mascarpone.
3. Now half of the ladyfingers are dipped into the liquid cocoa for 1 to 2 seconds and spread on the bottom of a baking dish. I used a relatively small shape.
4. Then a little less than half of the mascarpone cream is spread over the ladyfingers. The rest of the ladyfingers are dipped into the cocoa and spread on the cream.
5. Now a thin layer of the cream is spread over the ladyfingers again. The rest of the cream is filled into a piping bag with a perforated nozzle and swabs are squirted onto the thin layer of cream. Then put the tiramisu in the refrigerator for at least 6 hours.
6. After the waiting time, some more cocoa is sifted over the tiramisu. And the delicious dessert is ready.