250 grams of mascarpone cheese

 1 tablespoon of aged rum

 3 egg yolks

 30 grams of sugar

 250 milliliters of whipping cream

 300 milliliters of coffee

 16 ladyfingers

 cocoa powder


 1. Beat the rum with the cheese.  Also beat the egg yolks with the sugar, about 6 minutes, until you get a frothy mixture.  Add it to the previous preparation and beat again.  Whip the cream and incorporate it, in 3 times, with enveloping movements.

 2. Arrange the cold coffee in a large bowl.  Submerge the biscuits, one by one, without getting them soaked, so that they do not fall apart.

 3. Mount the tiramisu in glasses or crystal glasses, alternating layers of sponge cake and mascarpone cream.

 4. Cover it with transparent film and leave it in the fridge, about 4 hours.  Serve the tiramisu in the glass sprinkled with a little bitter cocoa.

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