members recipes

Ingredients
75g + 75g cristal sugar
150ml hot Espresso
100g double- cream
2 tbsp• Rum or Brandy
3 fresh Egg yolks
250g Mascarpone
200g ladyfingers
(biscuit)
ca• 2 tbsp• cacao to decorate
mint

Method
Add the 75g cristal sugar and the rum in the hot espresso and wait until it´s cold.
Batt the double-cream until it´s creamy.
Furthermore, batt the egg yolks and the 75g cristal sugar until it´s thick.
Now fold the mascarpone and the whipped cream alternately in.
Afterwards, choose nice glasses, drizzle some coffee on 2 -4 ladyfingers and give them in the glas. Pour the cream into the glas and give the tiramisu for about 4 hours in the fridge.
Finally, decorate the tiramisu with cacao and mint.