Tiramisu

Ingredients for 4 servings:

• 500 g mascarpone
• 2 cups of sweet cream
• 2 tbsp sugar
• 1 pack of ladyfingers
• 2 cups espresso
• 1 bag of amaretti biscuits
• 4 tbsp cocoa powder, at least 50% cocoa content

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without alcohol and without eggs

Whisk the mascarpone with sugar and a cup of cream until smooth, whip the remaining cream until stiff and fold in. Let the espresso cool. Place the sponge fingers in a shallow glass dish; a flat-bottomed baking dish is ideal. Soak the sponge fingers with espresso, but not too wet. Sprinkle generously with cocoa and with crushed amaretti biscuits. Spread about half of the mascarpone mixture on top, depending on the diameter of the dish. Place more sponge fingers on top, soak in espresso, add the cocoa, the amaretti biscuits, and the rest of the mascarpone mixture, then sprinkle generously with cocoa again, and finally sprinkle the crumbled amaretti biscuits on top. Let the tiramisu chill for 2-3 hours, then serve. Notes: You can also fill glasses with homemade sponge cake and layer it decoratively using the same method. If mascarpone alone is too rich for you, you can mix mascarpone and quark in a 1:1 ratio and use just one cup of cream, which will only slightly affect the flavor. This tiramisu is edible for everyone, even children and teetotalers. The espresso won’t come through.