Ingredients for 4 people:
- 3 yolks
- 60 g of sugar
- 250 g mascarpone
- 1 egg white
- 1 coffee (25 ml)
- 10 ml of Amaretto
- 5 ladyfinger biscuits
- Cocoa powder
Preparation:
- Place the butterfly accessory in the mixing jug. Beat the sugar with the yolks on speed 6, 40 degrees, 5 minutes.
- Incorporate the mascarpone and mix at speed 2, 1 minute.
- Besides, beat the egg white until firm. Gently stir in the yolk mixture with a spatula. You have to make movements from top to bottom to incorporate air and thus prevent the whites from falling.
- Mix the soluble coffee with a pinch of water and the Amaretto.
- Cut the toffee biscuits in half. Dip in the coffee mixture, drain and layer at the bottom of a zurito glass.
- Cover again with the cream base until you reach the edge of the glass.
- Cover with plastic wrap and store in the fridge.
- Let cool for 4 hours, remove the film and sprinkle a little cocoa.
Tips…
- To make a small layer of cocoa on the Tiramisu, place it in a strainer and tap on the dessert so that it falls gently.
