Ingredients

Tiramisu cream

– 200 g strong coffee

– 50 g rum

– 400 g mascarpone cheese

– 200 g whipping cream

– 3 eggs, separated

– 100 g + 1 tablespoon granulated white sugar

– A few drops of vanilla extract

– A pinch of salt

– Cocoa powder

Ladyfinger sponge cake

– 3 eggs, separated

– 90 g cake flour

– 75 g granulated white sugar

– A pinch of salt

Preparation

Ladyfinger sponge cake

1) Preheat oven to 180 degrees C and place the rack in the center of the oven.

2) Whip the egg whites with a pinch of salt, using a hand mixer, until stiff peaks form. In the middle of the whipping, beat in gradually the sugar. To make sure stiff peaks are formed, turn the bowl over and if they are formed, the whites mustn’t move.

3) Whisk the egg yolks and beat into the meringue, using a spatula.

4) Sift and beat in gradually the flour, with a spatula too.

5) Place baking paper in a baking rack (30 x 40 cm) and then put there the dough, extending it.

6) Bake for about 12 minutes, and then let the cake cool in a wire rack.

Tiramisu cream

1) Stir in the rum to the cooled coffee.

2) Whip the mascarpone cheese and the cream in a large bowl, using a hand mixer, until it becomes hard. Set aside in the fridge.

3) In a heatproof bowl, whisk the egg yolks, 100 g of sugar and the vanilla extract and place it into a saucepan of simmering water, stirring occasionally. Let it cook for about 8 minutes. Then, set aside and let it cool.

4) Whip the egg whites with a pinch of salt, using a hand mixer, until stiff peaks form. In the middle of the whipping, beat in gradually the tablespoon of sugar. To make sure stiff peaks are formed, turn the bowl over and if they are formed, the whites mustn’t move.