Tiramisu

Instructions

1. Brew coffee. Add 2 tbsp sugar while hot. After cooling add 120 of preferred alcohol. Set aside.

2. Zabaglione Cream. Beat egg yolks with the rest of the sugar until white. Heat up in a double boiler (choose fitting appliences) together with the rest of the alcohol. Stir until incorporated. (Around 17 Minutes). Stir until cooled down in a cold bath. (If you used glass bowl transfer to another, mine broke when transferred from hot to cold)

3. Whisk mascarpone with a hand mixer. Do not over do it. Add Zabaglione with a spatula and then the hard whipped cream.

4. One by one dip half of the ladyfingers shortly in the coffee mixture on both sides. (Do not overdo it, since the ladyfingers will get too soft)

5. Spread half of the cream mixture over the bed of ladyfingers

6. Repeat and smooth out with spatula.

7. Cover with foil and let sit for at least 4 hours in the fridge. Before serving dust over cocoa optionally.

8. Enjoy