Ingredients:
For the base:
300 g savoiardi (lady's fingers)
200 ml strong coffee
2 tbsp liqueur (e.g. Amaretto)
For the cream:
500 g mascarpone
3 eggs
100 g sugar
1 tsp vanilla extract
For decoration:
Cocoa powder for sprinkles
Preparation:
Preparation of the cream:
Separate the eggs into whites and yolks.
Beat the yolks with half the sugar until light, add the mascarpone and vanilla extract, mix until smooth.
Whisk the whites with the remaining sugar to stiff peaks.
Gently incorporate the whites into the cheese mixture, stirring with a spatula.
Assembling the cake:
Add the liqueur to the coffee and stir.
Quickly dip the savoiardi in the coffee and place on the bottom of the mould.
Spread a layer of cream on top, then a layer of savoiardi and cream again.
Repeat the layers, ending with the cream.
Refrigerate the tiramisu for at least 4 hours.
Decoration:
Before serving, sprinkle the cake with cocoa powder through a sieve.