Mascarpone layered dessert

Ingredients for 12 servings:

• 45 ladyfingers
• 300 ml coffee, strong, unsweetened
• 750 g mascarpone
• 500 ml eggnog
• 1 packet of vanilla sugar
• Sugar, to taste
• 1 tbsp cocoa powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Tiramisu modified, simplified, without fresh eggs

In a shallow bowl or baking dish (30×20 cm), arrange half of the sponge fingers in a single layer. Soak in approximately 150 ml of strong coffee. Using a hand mixer, mix the mascarpone, egg liqueur, and vanilla sugar. If it’s not sweet enough, add a little more sugar. (Don’t taste it too often, or there won’t be enough for dessert!) Spoon half of the mixture onto the sponge fingers, place another layer of sponge fingers on top, carefully pour over the coffee, spread the remaining mascarpone cream on top, smooth the surface, sift over the cocoa, and refrigerate for at least two hours. If the mascarpone cream is too thick (depending on the mascarpone), simply add more egg liqueur until you reach the right consistency. This cream is obviously not suitable for children; if children are eating with us, they get their own version. I simply mix the mascarpone with milk, sugar, and vanilla sugar until the right consistency is reached. I soak the sponge cakes in orange juice, then add a layer of apple compote, then the mascarpone mixture. Then sponge cake, orange juice, apple compote, and mascarpone again. Instead of cocoa, I sift cinnamon sugar on top. It’s very quick to prepare, and the dessert can also be easily prepared and stored in the refrigerator.