Ingredients
- 500 g mascarpone
- 400 g sugar
- 200 g egg white
- 30 g ladyfingers
- 10 cups of espresso coffee
- bitter cocoa
For the decomposed tiramisu recipe, prepare a syrup by cooking the sugar with 100 g of water; when the syrup has arrived at a temperature of 105 ° C, start whipping the egg whites (use an electric whisk or a planetary mixer). Continue to cook the sugar and when the thermometer reaches 118 ° C, remove it from the heat and pour it flush into the egg whites, always whipping them until the meringue has become cold. Stir in the mascarpone with the meringue by briefly whipping with the whisk and then stirring gently with the spatula so as not to disassemble the mixture.
Place in each dish 3 ladyfingers, a cup of freshly brewed espresso and a couple of generous spoonfuls of cream. Complete with a sprinkling of bitter cocoa.
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