- 400 gr ladyfinger biscuits
- 500 gr mascarpone
- 200 gr sugar
- 4 eggs separated the yolks from the whites
- 250 ml milk
- 3 tablespoon instant coffee powder
- 70 gr liqueur
- 4 gelatins leafs
Beat the egg whites into hard and stiff meringue and place it in the fridge .
Next sterilize the egg yolks with sugar in a bowl on boiling water pot.
Sterilize by mixing with a wooden spoon till the mixture gets white, creamy and fluffy .
Let it cool for a couple of minutes , add the mascarpone cheese.
Soak the gelatins leafs in ice cold water and dissolve them in the liqueur which is already heated up .
Add the liqueur mixture in the cheese mixture and finally add meringue incorporating it with soft and gently moves.
Set the cream aside to set.
Meanwhile heat up the milk a bit , dissolve the coffee inside.
Dip the ladyfinger biscuits in it for 2 seconds and build up a bowl .
First layer with ladyfinger , then tiramisu cream, then ladyfingers again and end with the cream.
Sprinkle with cocoa powder and place it in the fridge for good 3 to 4 hours before serving.
