Ingredients:
250 grams of mascarpone cheese
1 tablespoon of aged rum
3 egg yolks
30 grams of sugar
250 milliliters of whipping cream
300 milliliters of coffee
16 ladyfingers
cocoa powder
Preparation:
- Beat the rum with the cheese. Also beat the egg yolks with the sugar, about 6 minutes, until you get a frothy mixture. Add it to the previous preparation and beat again. Whip the cream and incorporate it, in 3 times, with enveloping movements.
- Arrange the cold coffee in a large bowl. Submerge the biscuits, one by one, without getting them soaked, so that they do not fall apart.
- Mount the tiramisu in glasses or crystal glasses, alternating layers of sponge cake and mascarpone cream.
- Cover it with transparent film and leave it in the fridge, about 4 hours. Serve the tiramisu in the glass sprinkled with a little bitter cocoa.