Tiramisu parfait

Ingredients for 6 servings:

• 5 eggs
• 100 g sugar
• 100 g flour
• 200 ml espresso
• 20 ml rum or liqueur 43, if necessary
• 60 g powdered sugar
• 250 g mascarpone
• 200 g whipped cream
• some cocoa powder, unsweetened

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours

Tiramisu and ice cream in one dessert

For the base, separate 3 eggs. Beat the egg whites with 50g of sugar until stiff peaks form. Beat the egg yolks with the remaining sugar until frothy. Now mix the egg whites and yolks together. It doesn’t have to be completely mixed; it’s better to fold in a little less than overmix. It’s best to sift the flour once to avoid any lumps and add it to the egg mixture. Carefully fold it in; again, it’s better to have too little than too much. As long as there are no lumps in the batter, everything is fine, and you can still see a few traces of flour. Pour the batter into a loaf pan (do not grease it, or it won’t rise) and bake in a preheated oven at 180°C (top/bottom heat) for approx. 20-30 minutes. (Do the skewer test). Remove the cake from the pan, let it cool, and cut it in half twice. Mix the espresso with the alcohol and keep warm. You can also omit the alcohol. For the mascarpone filling, beat the remaining 2 eggs with the powdered sugar. Mix the mascarpone with the eggs. Whip the cream until stiff and fold into the mascarpone-egg mixture. Line the loaf pan with plastic wrap. First, add about 1/3 of the mascarpone cream to the pan. Then place one of the 3 layers on top. Drizzle generously with espresso and add another layer of cream. Dust this layer with cocoa powder and place the next layer on top. Spread more coffee on top (feel free to be a bit bolder with the coffee, as the layers absorb a lot). Continue with another layer of cream and then more cocoa. Finish with the last layer and soak it in coffee again. Now cover the pan with plastic wrap and place in the refrigerator. Ideally, leave it overnight so that everything can soak in nicely. I put the tiramisu in the freezer when the guests arrive. By the time it’s time for dessert, the tiramisu will be nice and cold and firm, but not yet a hard lump, so you can turn it out of the mold and cut into nice slices. After turning it out, you can, of course, sprinkle the ice cream with a thin layer of chocolate shavings or cocoa powder. Unfortunately, I forgot to add it to the picture, and suddenly the whole dessert was gone.