Tiramisu

(~8 portions)

• 300 g Ladyfingers biscuits
• 500 g Mascarpone
• 4 Eggs
• 100 g Sugar
• 3 Espresso shots
• 1 tbsp Amaretto
• cocoa powder for garnish

1. Brew the epresso shots, add the Amaretto, and let cool.
2. Separate the eggs white from the yolk.
3. Whip the egg whites until stiff.
4. In a separate bowl, whip egg yolks with sugar until white.
5. Add the mascarpone to the eggs yolk mix, gently mix together.
6. Fold the whipped egg whites in the mix, as gently as possible.
7. Take half of the ladyfinger biscuits, quickly dip each one into the cold espresso, and put in the dish into a single layer.
8. Spread half the cream mix on top.
9. Repeat with the remaining ladyfingers and cream mix.
10. Dust with cocoa powder.
11. Refrigerate for at least 4 hours.