Tiramisu Liqueur Coffee
Ingredients:
- 500g of mascarpone
- 4 eggs
- 150g of sugar
- 200ml of espresso coffee
- 200ml of Guglielmo coffee liqueur
- 200g of ladyfingers
- Cocoa powder for decoration
Instructions:
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Prepare the espresso and let it cool completely. Then add the Guglielmo coffee liqueur and mix well. This will be your liquid coffee solution for dunking ladyfingers.
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Separate the yolks from the whites. In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
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Add the mascarpone to the sugared egg yolks and mix until you obtain a smooth and homogeneous cream.
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In another bowl, whip the egg whites until stiff.
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Gently incorporate the whipped egg whites into the mascarpone cream, mixing from bottom to top so as not to dismantle the mixture.
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Pour some of the coffee and liqueur solution into a rectangular baking dish, enough to cover the bottom.
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Place a layer of ladyfingers on the coffee solution, being careful not to soak them too much.
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Cover the ladyfingers with a layer of mascarpone cream, leveling it well.
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Continue alternating layers of ladyfingers soaked in coffee, mascarpone cream and finish with a layer of cream.
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Cover the tiramisu with cling film and let it rest in the refrigerator for at least 4 hours, preferably overnight.
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Before serving, dust the tiramisu with plenty of cocoa powder using a sieve.
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Cut the tiramisu into portions and serve cold.
