INGREDIENTS: 6 PERS.
35 spoon cookies
250 g of mascarpone
3 extra fresh eggs
75 g caster sugar
1 cup of strong cold coffee
2 tbsp. bitter cocoa powder
PREPARATION:
Separate the egg whites from the yolks. Whisk the egg yolks with the powdeered sugar in a bowl until the mixture turns white. Add the mascarpone, then stir well until you obtain a very smooth and thick cream. Reserve aside.
Whip the stiff egg whites using an electric mixer. Gently incorporate them into the previous preparation using a spatula. Mix gently until you obtain a very airy and even cream.
Pour the strong cold coffee into a deep plate. Cover a deep dish with baking paper. Successively dip half the cookies with a spoon in the cold coffee, then place them flat and side by side in the bottom of the dish. Cover the spoon cookies with half of the mascarpone mixture.
Dip the remaining spoonfuls into the cold coffee again, then place them, still flat and side by side, on top. Cover with the rest of the mascarpone preparation, then smooth the surface well with a spatula. Cover the dish with cling film, then place the tiramisu in the fridge for at least 12 hours before serving.
When ready to serve, take the tiramisu out of the fridge, remove the cling film and sprinkle its surface with powdered cocoa powder. Enjoy this fresh chocolate tiramisu.
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