Yield: 8 servings
|½ litre||Whipping cream|
|4 \N||Egg yolks|
|600 millilitres||Espresso coffee|
|2 \N||Wine glasses amaretto|
|2 packs||Sponge fingers|
|\N \N||Unsweetened cocoa powder|
Whip the mascarpone, whipping cream and sugar until they have a stiff consistency, then fold in the egg yolks. Mix the coffee and amaretto (no sugar) and lightly dip the biscuits in the liquid, then layer the bottom and side of the dish. Sprinkle a good layer of cocoa powder onto the base and then fill the dish with the mascarpone mix.
Cover the top with a layer of biscuits dipped in the coffee and then pour the remaining coffee mix over the top.
This tiramisu is made for spooning and not cutting, and is better left overnight before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.