Tiramisù Classico( Classic Tiramisu cutlet)

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Tiramisù Classico( Classic Tiramisu cutlet) 🇮🇹
☕ The most notorious Italian cate
— delicate, coffee- invested, and heavenly! ✨

constituents

• 250g mascarpone rubbish
• 3 eggs
• 100g sugar
• 200 ml strong espresso, cooled
• 200g ladyfingers( savoiardi)
• 2 tbsp cocoa greasepaint
• 2 tbsp coffee liqueur( voluntary)

Instructions

  1. Beat egg thralldom and sugar until delicate,
    also mix in mascarpone.
  2. In a separate coliseum,
    beat egg whites to stiff peaks and gently fold into the mascarpone admixture.
  3. Dip ladyfingers into espresso( and liqueur if using) and subcaste them in a dish.
  4. Spread half of the mascarpone admixture over the first subcaste.
  5. Add another subcaste of dipped ladyfingers and top with the remaining cream.
  6. Chill for at least 4 hours and dust with cocoa greasepaint before serving.

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