Ingredients for 4 people:
- 3 egg yolks
- 60 g sugar
- 250 g mascarpone
- 1 egg white
- 1 coffee (25 ml)
- 10 ml Amaretto
- 5 soletilla sponge cakes (melindros)
- Cocoa powder
Preparation:
- Put the butterfly accessory in the mixing jar. Beat the sugar with the egg yolks on speed 6, 40 degrees, 5 minutes.
- Add the mascarpone and mix on speed 2, 1 minute.
- Meanwhile, whip the egg white until stiff:
- Place it in the clean mixing jar with the butterfly accessory on. Select speed 4, 4.5 minutes.
- Carefully fold in the egg yolk mixture – out of the jar – with the spatula. Use wrapping movements – from top to bottom – to incorporate air and prevent the egg whites from dropping.
- Mix the instant coffee with a pinch of water and the Amaretto.
- Cut the sponge cakes in half. Dip them in the coffee mixture, drain and place them in the filling base of a small glass or a ramekin.
- Cover with the cream base up to the rim of the glass.
- Cover with cling film and store in the fridge.
- Set aside for 4 hours, remove the cling film and sprinkle with cocoa just before serving.
Tips…
- To make a small layer of cocoa on top of the Tiramisu, place it in a sieve and tap it on the dessert so that it falls smoothly.
