INGREDIENTS
FOR THE CREAM
300 g cream
1 pack of cream stiffener
3 sheets of gelatine
4 egg yolks (size M)
100 g sugar
800 g mascarpone
3 tbsp milk
FOR THE COFFEE SUD
1 small cup of cold espresso
2 tsp sugar
5 tbsp amaretto
220 g ladyfingers
2 tbsp baking cocoa for Sprinkling
Instructions
First of all, for the cream, slowly whip the cream with the cream stiffener and keep it cool until further processing. Then prepare the cake plate and place a cake ring (Ø 26 cm) on the plate.
Then lay out about half of the ladyfingers on the base (the base must be completely covered).
For the coffee brew, mix all the ingredients together. Drizzle the laid ladyfingers with it. To make the cream, soak gelatine in ice-cold water for several minutes.
Put the egg yolks with the sugar in a metal bowl and beat over a hot water bath for about 5 minutes until frothy, then place in a stand mixer and beat until cold.
Squeeze out the gelatine and dissolve it over a water bath. First add 3 tablespoons of the egg yolk mixture, then combine everything together. In a separate bowl, stir the mascarpone with the milk until smooth.
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