Tiramisu with egg liqueur

Ingredients for 12 servings:

• 150 ml coffee, boiled, strong
• 100 ml cocoa (cocoa milk)
• 4 cl rum, 40%
• 4 cl Amaretto
• 200 g cream
• 1 pack of cream stiffener
• 750 g mascarpone
• 5 egg yolks
• 75 g sugar
• 1 packet of vanilla sugar
• 150 ml egg liqueur
• 200 g ladyfingers
• 2 tbsp, heaped cocoa

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super tasty with alcohol

First, you should prepare the sauce for the sponge fingers, allowing it to cool slightly. This contains the strong coffee, cocoa milk, rum, and amaretto. Whip the cream with a sachet of cream stabilizer until stiff peaks form and set aside. Combine the mascarpone, egg yolks, sugar, vanilla sugar, and egg liqueur in a mixing bowl and whisk for about 2 minutes until creamy. Then, gently stir in the cream. Pour a thin layer of the sauce into a baking dish. Briefly dip the sponge fingers, one at a time, into the lukewarm coffee sauce and spread them over the cream layer. Spread half of the sauce over the sponge fingers and then add a second layer. Spread the remaining sauce on top and refrigerate the baking dish. It’s best to refrigerate the tiramisu overnight. Sprinkle the tiramisu with cocoa powder before serving.