ORIGINAL TIRAMISU

Ingredients :

CREAM

• 250ml of strong coffee

• 50g of icing sugar

• 265g of mascarpone

• 50ml of Tia Maria

• 480ml of double cream

SPONGE CAKE

• 150g of vanilla beans

• 35ml of Amaretto

• 35ml of Tia Maria

• 150ml of espresso, made with ground coffee beans and hot water

DECORATION

• 100 g dark chocolate, grated

• 50g of cocoa powder

Preparation :

• Start by making the coffee reduction. Place the coffee in a small saucepan, bring to a simmer, and reduce to 25 ml. Let it cool.

• In a bowl, mix the powdered sugar, mascarpone, coffee reduction and Tia Maria.

• In a separate bowl, beat the double cream until soft peaks form.

• Fold the double cream into the coffee and Tia Maria mixture, making sure the mixture doesn't separate. Refrigerate until ready to serve.

• For the sponge cake, split the vanilla wafers in half and arrange them on a tray. Pour the Amaretto, espresso, and Tia Maria over the cake, making sure they are spread evenly. Let the vanilla wafers soak in the liquid for 1 hour.

• To finish, place the sponge cake in layers at the bottom of a glass. Sprinkle with grated chocolate and add a layer of cream. Sprinkle with a little more grated chocolate and then add another layer of sponge cake, followed by another layer of cream. Sprinkle again with grated chocolate, dust with cocoa powder, and serve.