Details
90 min
Method
Cook espresso and let it cool. Then pour into a deep plate and immerse the spoon biscuits briefly from all sides in it and place them tightly together in the baking dish. Beat the egg white with a pinch of salt in a bowl and put the meringue cold.
In a large bowl, whisk the egg yolks with sugar and almond oil. Mascarpone, lemon juice, lemon abrasion and vanilla.
Gently lift the cold meringue under the cream. Spread half of the cream on the spoon biscuits and sprinkle lightly with cocoa powder. The ingredients alternately into the baking layer until they are exhausted. It can be stacked well 2-3 layers of spoon biscuits with mascarpone cream.
Cover the baking mould with foil and leave it in the fridge for at least 6 hours or overnight. Dust the tiramisu before serving with a sieve of cocoa powder.
Ingredients
- 400 ml Rapunzel Hero coffee Espresso ground
- 1 pack of spoon biscuits
- 4 eggs, separated
- pinch of Rapunzel atlantic sea salt fine
- 4 tbsp Rapunzel rapadura whole cane sugar
- 3 tbsp Rapunzel almond oil native
- 500 g mascarpone
- ½ lemon, juice and abrasion of lemon peel
- 1 pinch Rapunzel bourbon vanilla powder
- Rapunzel cocoa powder, low fat
