4 oeufs, séparer les jaunes des blancs- 4 eggs, separate white from yolk
2 boites de mascarpone- 500gr mascarpone
2 paquets de biscuits à la cuillère - 2 paquets of sponge finger biscuits (ladyfinger cookies)
100 gr de sucre roux - 100 gr brown sugar
2 cuillères à soupe de Marsala ou de Cognac - 2 spoons of strong alcohol, Italian marsala or French Cognac.
un grand bol de café très fort - a big bowl of black coffee.
du cacao non sucré - non sugared cacao.
Mix egg yolk and brown sugar, thouroughly.
Pour in a big bowl and slowly carefully add the mascarpone cheese.
Whisk the eggwhites until stiff, I usually add a pinch of salt to let them stand firm.
Then you carefully add the stiff eggwhite to the sugar-brown sugar, be careful not to break the eggwhite.
Normalement on dispose les biscuits dans un grand plat, large et profond, mais j'ai choisi de faire des Tiramisus individuels.
Mix coffee and alcohol, then quickly dip the biscuits, one by one, in the coffee.
You arrange the biscuits in a large plate. This time, I choose to arrange them in individual glass containers.
So I had to break ends of the biscuits and position them nicely in the bowls, then add a layer of the mascarpone cream.
Line the glasses or your big plate with another layer of biscuits. And finish to cover the glasses with the rest of cream cheese.
Now you spray some cacao powder though a sieve.
J'ai décoré des amours en cage du jardin, juste mûrs à point.
Finishing touch with whatever you like, here I just went down my garden and found those beautiful Love Cage, or physallis autumn flowers, fruit a fruit in the inside, isn't beautiful.
I have to say that my guests loved them.
Recette inspirée de Marmiton.org