Tiramisu with coffee liqueur and rum

This is delicious!

Ingredients

• 1 kg of Mascarpone cheese
• 10 biscuit sticks
• 6 eggs
• 60 ml Kahlua coffee liqueur
• 200 ml dark rum
• 15 g sheet gelatin
• 140g freshly brewed black coffee
• cocoa powder
• For syrup
• 200 g sugar
• 200 g of water

Directions

1. First, carefully separate the whites from the yolks. Soak gelatin in cold water. Whisk the yolk until white and increase in volume. Boil the sugar syrup and bring it to a temperature of about 120 C. Dissolve the gelatin in it. Pour in the gelatin syrup in a thin stream, without stopping to beat the yolks. Continue whisking until the mixture has cooled to about 50 C.
2. Whisk the Mascarpone cheese until smooth, add the whipped yolks. Whisk the protein separately into a firm foam and stir in the cheese cream.
3. Break the cookies in half. Prepare the Savoyardi cookie dab by mixing coffee liqueur, rum, coffee and 200 g of sugar syrup.
4. Place half of the cream in a plastic container for tiramisu. Dip the cookies in a blotter. Place in two halves in the middle and spread the remaining cream evenly on top. Sprinkle with cocoa powder.