Flowers Tiramisu with almond liqueur

Ingredients for 4 servings:

• 250 g ladyfingers
• 30 ml espresso
• 1 shot of liqueur (almond)
• 2 tbsp cocoa powder, unsweetened
• 500 g mascarpone
• 5 eggs, size M
• 5 tbsp, levelled sugar
• ½ vanilla pod(s)
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

fantastically delicious

Prepare 30 ml of strong espresso and let it cool. Split half a vanilla pod lengthwise and scrape out the seeds. Separate the eggs. In a high mixing bowl, beat the 5 egg whites with a pinch of salt until stiff peaks form and chill. In another bowl, beat the 5 egg yolks with the sugar and the vanilla seeds using a mixer for about 5 minutes until you get a whitish, thick, creamy mixture. Stir in 500 g of mascarpone a spoonful at a time and mix everything into a smooth cream. Finally, carefully fold in the beaten egg whites with a wooden spoon. Flavor the cooled espresso with a dash of Amaretto and briefly soak the sponge fingers on both sides (do not over-soak them). Line the bottom of a shallow dish with the espresso and spread a layer of the mascarpone cream over it. Then add another layer of the soaked sponge fingers and spread the remaining cream evenly on top. For the topping, sift a thick layer of cocoa powder over the top. Chill the mascarpone overnight so the cream can set properly and the flavors of the espresso and almond liqueur can blend with the other ingredients. Serve the dessert in portions and sift a little more cocoa powder over the top, if desired. Decorate as desired.