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HomemadeSweetEasy
Tiramisu al Cucchiaio
No theater, just cold coffee, mascarpone, and a serious cocoa rain.
@nightcap
35 min 4 servings
Ingredients
- Mascarponedairy500 g
- Egg yolksdairy4
- Sugarpantry80 g
- Espressopantry250 ml, cooled
- Savoiardibakery200 g
- Cocoa powderpantryto dust
- Dark rumspecialty1 tbsp, optional
Method
- 1
Whisk yolks and sugar over a barely simmering bath until thick and pale. Cool.
- 2
Fold mascarpone into the zabaglione until it holds soft peaks.
- 3
Dip savoiardi in espresso (and rum) for one second a side — they should drink, not drown.
- 4
Layer biscuits and cream in glasses. Chill 4 hours. Dust cocoa at the table.
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