Tiramisu cake

1 We prepare all the necessary ingredients.

2 Separate the whites and yolks into separate bowls.
Beat 85 grams of sugar and vanilla sugar well with a mixer with the yolks.

3 Add mascarpone to the yolk mixture in parts and beat with a mixer so that there are no lumps.

4 Add 2 tablespoons of brandy (can be replaced with cognac, Baileys liqueur or other alcohol). Beat again.

5 In another bowl, beat the whites to stiff peaks with 45 grams of sugar and a pinch of salt.

6 Using a spatula, carefully fold the beaten whites into the beaten yolks, stirring from bottom to top.

7 Place the finished cream in the refrigerator.

8

We brew coffee, add sugar and 2-3 tablespoons of alcohol (brandy, cognac, Baileys liqueur) to taste. Cool.

Place some cream on the bottom of the mold.

9

Quickly dip the Savoyardi cookies, one at a time, into the coffee and place them in the mold in one layer. Dip the top of the cookie and then place it dry side down.

Dip the cookies literally for 1 second and only until the middle of the cookies.

10 Spread half of the cream on the cookies. Level it evenly.

11 Repeat the second layer of cookies, first dipping them in coffee.

12 Cover the cookies with the remaining cream. Cover the pan with cling film and refrigerate for at least 2-3 hours, preferably overnight.

13 After the cake has set, generously sprinkle cocoa on top through a sieve. And we serve it to the table.

14 Bon appetit!