Coffee tiramisu

  • 2 egg whites
  • 4 egg yolks
  • 100 grams of Cristal de Caña sugar
  • 400 grams of mascarpone cheese
  • 200 grams of sunflower biscuits
  • 175 milliliters of coffee
  • 200 grams of grated dark chocolate
  • Cocoa powder
  1. Prepare a strong coffee pot and let it cool down.
  2. Beat the egg whites to form stiff peaks and set them aside for later.
  3. In a large bowl, beat the yolks with the Cristal de Caña sugar until the mix has a foamy consistency. At this point, slowly add the mascarpone cheese and continue stirring at a low speed.
  4. Add the stiff egg whites and mix everything with a spatula, making circular movements.
  5. In a rectangular mold, place a layer of sunflower biscuits previously soaked in coffee. Cover with a layer of mascarpone cheese and sprinkle half of the grated chocolate on top.
  6. Repeat the process: a layer of biscuits with coffee, another layer of mascarpone cheese, and a new layer of grated chocolate.
  7. Finally, sprinkle with cocoa powder and refrigerate the tiramisu for at least three hours or overnight.
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