Ingredients
FOR THE DESSERT200 g
sponge fingers
3
eggs
300 ml
whipping cream
500 g
mascarpone
150 ml
Coffee Soplica
90 ml
espresso
60 g
sugar
cocoa
Recipe
FOR THE DESSERT- Beat the egg yolks with sugar until smooth and uniform. Add mascarpone and stir. Separately, with a mixer, whip the cream and add to the mixture.
- Also separately, beat the egg whites and delicately stir them into the mixture. Still stirring, add 60 ml of Coffee Soplica.
- Pour the espresso and the remaining 90 ml of Coffee Soplica into a bowl. Shortly soak half of the sponge fingers in the mixture of coffee and Soplica, then place alongside one another in a deep dish.
- Place half of the creamy mixture on the sponge fingers and even out with a spatula. Cover with the remaining sponge fingers shortly soaked in the coffee liquid, then add another layer of the creamy mixture.
- Place the tiramisu in the fridge for at least 5 hours. Sprinkle with cocoa before serving.
