Tiramisu! - Coffee and Biscuits

Ingredients:

- 200 ml of Italian espresso (equivalent to 8 shots of 25 ml each), each brewed with 7 grams of coffee beans.

- After cooling, add 50 ml of Amaretto liqueur, rum, brandy, Bailey's, or Marsala wine.

Prepare in advance: Take out from the refrigerator eggs and mascarpone.

- 3 large eggs - separate the egg yolks and beat them separately with 60 g of powdered sugar (about 6 flat tablespoons). Use an egg beater or a mixer.

- Gradually add 500 g of mascarpone cheese to the beaten egg yolks, mixing continuously with the mixer.

- Beat the egg whites separately: Start with low mixer speed and gradually increase. Stop when the egg whites turn into a stiff foam.

- Combine the egg yolk mixture with the mascarpone mixture slowly, folding in the beaten egg whites with a spoon.

- 220 g of ladyfinger biscuits - 1 package usually contains 24 biscuits. Dip them in coffee mixed with liqueur for 2 seconds each. Arrange 12 on the bottom of a 20 x 24 cm cake pan; the remaining 12 will be used for the second layer.

- 3 flat tablespoons of cocoa powder (about 30 g) you can add on the top 3 hours later.

Assembly:

1. Line the cake pan with no baking paper or foil.

2. Cover the soaked ladyfingers at the bottom with a layer of the cream mixture. Gently smooth the surface and place the remaining 12 soaked ladyfingers on top.

3. For the second layer of soaked ladyfingers, spread the rest of the cream. Smooth the surface.

4. Wrap the Tiramisu pan with transparent food foil (not completely airtight to avoid condensation) and refrigerate for at least three hours.

Serving:

- After removing the refrigerator, dust the Tiramisu with cocoa powder and cut it into portions. Tiramisu is best served chilled, for example, with coffee. If you don't have cocoa, you can dust it with your preferred topping. Enjoy your Tiramisu!