Classic Tiramisu

Almond liqueur will add an extra nutty flavor to the dessert.

Ingredients

• 450 ml strong coffee
• 4 yolks
• 100 g icing sugar
• 500 g mascarpone
• 20 g Disaronno liqueur, optional
• 20 g sugar-free cocoa powder
• 250 g ready-made savoyardi cookies

Directions

1. Brew coffee in a geyser coffee maker or prepare an espresso. Cool it completely.
2. Beat the yolks with powdered sugar until fluffy, light mass. Add chilled mascarpone and continue whisking until fluffy and smooth.
3. Pour liquor into the cream, if using, and stir.
4. On the bottom of a deep rectangular shape, preferably glass, put a quarter of the cream.
5. Step 5
6. Pour coffee into a deep bowl. Dip the biscuits in the coffee quickly so that they don't get wet in your hands, and place them in the mold tightly to each other in one row. Soak Savoyardi with coffee just before use!
7. Spread out half of the remaining cream, smooth out. Add another layer of cookies and the remaining cream.
8. Sprinkle the tiramisu with cocoa through a fine strainer. Put the dessert in the refrigerator for 2-8 hours.