Added by Carrie 111 | Sun 28 Jun 2009 @ 20:21
75g + 75g cristal sugar
150ml hot Espresso
100g double- cream
2 tbsp Rum or Brandy
3 fresh Egg yolks
ca 2 tbsp cacao to decorate
Add the 75g cristal sugar and the rum in the hot espresso and wait until itīs cold.
Batt the double-cream until itīs creamy.
Furthermore, batt the egg yolks and the 75g cristal sugar until itīs 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.