Turamisu dessert

TIRAMISU

Ingredients

3 sachets with 2 g instant cafe (6 g. total Nescafe)

5 large eggs

3 tablespoons brandy three star Metaxa or any other brandy

500 g. cheese Mascarpone

230 g. sugar

1 pack of petit-beurre biscuits (225 g)

Instructions

Separate the yolks of the eggs from the whites.

Put the egg whites in the bowl of the mixer and beat them without sugar to meringue.

At first knock at low speed and then gradually increase the speed.

Once ready the meringue put it in the fridge.

Beat the egg yolks with the sugar for 5 minutes at medium speed.

Stir in yolks 3 sachets of Nescafe and beat them some more minutes.

Add the cheese, the 3 tablespoons of cognac and beat five more minutes, to homogenize the mixture.

Take the meringue off the refrigerator.

With a spoon ladle, take a spoonful of meringue. Put it into the yolks mixture and gently stir from bottom to top.

Continue this way until all the meringue in mixed with the yolks mixture. 

Use a pan with hoop 26 cm in diameter.

Strew a number of cookies within the hoop and create the base of the dessert.
You should not wet with any liquids the biscuits, because they will absorb the fluids of the dessert and will become soft.

Spread evenly half of the cream over the base of the dessert.

Take one by one the remaining cookies and drive them into the cream to form a slight angle.

Spread the remaining cream evenly over the biscuits.

Roll the hoop with plastic wrap and put in the fridge.

The cake must stay a few hours in the refrigerator before serving.

Sprinkle each piece of tiramisu with cocoa just before offering it.