Ingredients:
For the cake:
200 g of champagne biscuits
3 cups of strong coffee (cold)
500g of mascarpone cheese
250 g of fresh cream
4 eggs
100g of sugar
2 tablespoons of coffee liqueur (optional)
Cocoa powder for sprinkling
For the coffee syrup:
1 cup of strong coffee
2 tablespoons of sugar
Instructions:
Preparing the coffee: Make the strong coffee and let it cool. If desired, add the coffee liqueur.
Preparing the syrup: Mix a cup of coffee with the sugar until the sugar dissolves. Set aside.
Beat the egg yolks: In a bowl, beat the egg yolks with the sugar until light and fluffy.
mascarpone: Add the mascarpone cheese to the egg yolk mixture and mix well until smooth.
Beat the egg whites: In another bowl, beat the egg whites until stiff, then gently fold in the mascarpone mixture.
Add the cream: Beat the fresh cream until it forms whipped cream and, again, gently fold it into the mixture.
Assemble the cake: Quickly dip the champagne biscuits in the coffee syrup and make a layer in the bottom of a rectangular pan. Cover with a layer of the mascarpone mixture. Repeat the process until all the ingredients are used up, finishing with the mascarpone mixture.
Refrigeration: Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
Finishing: Before serving, sprinkle cocoa powder on top.
Preparation time:
Preparation: 30 minutes
Cooking: No cooking
Rest time: 4 hours (or more in the refrigerator)
Servings:
This recipe makes approximately 10 servings.
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