Tiramisu

Ingredients for 1 servings:

• 200 g ladyfingers
• 500 g mascarpone
• 60 g sugar
• 6 cl Amaretto
• 3 tbsp cocoa powder
• 3 cup(s) of coffee, boiled (strong mocha coffee), approx. 200 – 250 ml each

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for a 28cm cake tin

Line the cake tin with cling film up to the edges. Add 2 cl of Amaretto (Italian almond liqueur) to the mocha coffee. Mix the mascarpone, sugar, and 4 cl of Amaretto until smooth. Briefly dip the sponge fingers in the coffee and immediately place them in the tin. This way, completely cover the base. Then, using a sieve, dust a thin layer of cocoa powder over the sponge (this prevents it from getting wet). Now spread a layer of mascarpone about 1 cm thick. Repeat the entire process once to create a second layer. Finally, apply another layer of mascarpone and sprinkle with cocoa powder. Carefully fold the film inwards from the edges and let it cool in the refrigerator for 2 hours. Then carefully remove the tiramisu using the film and portion it out. Serve with fruit sauce and cream topping.