Tiramisu

Mascarpone

Coffee extract:

Dissolve the coffee in boiling water and add the almond liqueur and wait for it to cool.

Before that, add the mascarpone cream and mix carefully so that it does not cut.

Beat 300 grams of cream with vanilla sugar in a mixer.

Beat 4 egg yolks well with sugar.

Mix it all together and knead a homogeneous mass in a slow motion.

Go to the arrangement of the dish.

Start with the first layer of tiramisu sticks in the coffee extract. Then pour the cream on top and so on in several layers.

Put in the refrigerator for 5-6 hours.