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- Ingredients
- Recipe
- Champagne biscuit with fine sugar40 unit(s)
- (of tea) hot water2 cup
- (tea) sugar1/4 cup
- soluble coffee5 teaspoon
- (tea) coffee liqueur1/4 cup
- Vanilla essence1 teaspoon
- Mascarpone cheese250 g
- sugar3 tablespoon
- (of tea) fresh ice cream2 cup
- Cocoa or cocoa powder for sprinkling to taste
- 22 cm x 35 cm refractory1 to taste
- Line the bottom of the refractory with half the cookies and set aside.
- In a medium bowl, whisk together the hot water, sugar, instant coffee, liqueur and vanilla.
- Drizzle the cookies with half of this mixture and set the two aside.
- In a bowl, mix the mascarpone with two tablespoons of the sugar and set aside.
- In a stand mixer, beat the cream until stiff peaks form. Add the reserved mascarpone to the whipped cream and mix gently with a spatula.
- Spread half of this mixture over the cookies in the refractory.
- Moisten the champagne biscuits in the leftover coffee mixture and arrange them in a single layer on top of the mascarpone.
- Top with the remaining mascarpone, cover with aluminum foil and refrigerate for two hours.
- Mix the remaining sugar with the cocoa and sprinkle the tiramisu with this mixture.
- Keep the tiramisu in the fridge (covered) for another 2 hours.
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