• 40 min
  • medium
Ingredients
  • 4 yolks
  • two teaspoons of wheat flour
  • 4 tablespoons of sugar
  • 500 g mascarpone cheese
  • zest of 1 lemon
  • 400 ml cold espresso
  • 150-200g of oblong sponge cakes
  • EMIX cocoa
  • Tiramisu cream (optional)
Recipe product

Italian Tiramisu

Italian Tiramisu dessert in a classic setting. A delicious, delicate cheese cream with longitudinal espresso sponge cakes. The dessert is moist, melt in your mouth and can lead to a sweet addiction …
Execution
  1. Beat the yolks with sugar until they are foamy. Add mascarpone and lemon zest. Mix thoroughly.
  2. Prepare a flat glass dish. In a bowl, mix espresso with brandy. Immerse half of the biscuits quickly and place on the bottom of the dish.
  3. Put half the mascarpone mass onto the biscuits. Repeat the procedure with the remaining biscuits and cover again with a layer of mascarpone using the rest of the mass.
  4. Cover and set aside for at least 5 hours in the fridge, preferably overnight. Sprinkle with cocoa before serving.
See also

Italian Tiramisu

Italian Tiramisu dessert in a classic setting. A delicious, delicate cheese cream with longitudinal espresso sponge cakes. The dessert is moist, melt in your mouth

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