Servings:
4
Prep time:
25
INGREDIENTS
- - 150g spelt sponge fingers
- - 100g mascarpone
- - 120ml coffee
- - 2 egg yolks
- - 1 egg white
- - 50g sugar
- - a teaspoon of rum
- - cocoa powder
INSTRUCTIONS
- In a bowl, beat the sugar and the egg yolks to obtain a foamy consistency. Combine the mascarpone, the rum if you want, in the end incorporate the egg white, previously beaten until stiff with 10g sugar.
- On a rectangular shaped mould (about 16x10cm) place a layer of sponge fingers, gently soaked in coffee, then a layer of custard and continue until the ingredients are over. Complete with a last layer of custard and place the cake in the freezer for 30 minutes. Then, transfer it in the fridge for 4-5 hours.
- Dust the surface with cocoa powder before serving the tiramisu, using a colander not to make clumps.
