Tiramisu With Coffee Marscapone

INGREDIENTS

2 cups espresso (approx. 120 ml)

2 gelatine sheets

2 tsp sugar

2 tsp amaretto

Fruits for decoration

INSTRUCTIONS

1. For the espresso pool:

Soak the gelatine sheets in cold water for 5 minutes, wring out and add to the hot coffee.

2. Incorporate the sugar and amaretto.

Stir gently and pour into 4 verrines.

3. For the mascarpone Chantilly, mix the mascarpone with the egg yolks and sugar until they form a smooth and even mixture.

4. Add the cream gradually to prevent lumps forming.

5. Pour the mixture into a cream whipper and close it. Use 1 to 2 gas cartridges depending on the size of the cream whipper.

6.Leave to cool upside down in the fridge for at least 1 hour.

7. Spread the mixture directly over the espresso pool and garnish with fruits.

Serve with a scoop of Tiramisù ice cream.