tiramisu in glass
• Sponge cakes – 10
• Coffee – or decaffeinated, 150 ml
• Brandy – or whatever liquor you like, a splash to taste
• Unsweetened cocoa powder – 1 tablespoon for dessert and a little more for dusting
• Eggs – 3
• Sugar – 5 tablespoons of sugar
• Mascarpone – 250 grams
• Salt – a pinch
-Crumble the soletillas and put them in a bowl. We add the coffee, the brandy jet to taste or the liquor you want and a dessert spoonful of cocoa powder. We mix it well until it forms a paste and we distribute it in the four glasses or bowls where we are going to present the dessert.
2.-Separate the egg whites and yolks. Mix the yolks with the sugar, preferably with the help of some electric rods, until they become a thick and whitish mixture. Then add the mascarpone and mix again.
-Whip the egg whites to the point of snow along with a pinch of salt to make them firmer. They are ready when the egg whites do not move when turning the bowl upside down. Add the mascarpone preparation and mix with enveloping movements.
4.-Spread the cream over the glasses with the soletilla paste, sprinkle the cocoa on the surface and let it rest in the fridge for three or four hours.
NERJA COOKING RECIPES
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