25 min
Prep time
6
Servings
Medium
Difficulty
25 min
Total time
Ingredients
Instructions
-
1
Separate the egg whites from the yolks and whip the yolks with the sugar by beating vigorously
-
2
Add the mascarpone and a bit of cinnamon to the yolk and sugar mixture.
-
3
Beat the egg whites into stiff peaks with a pinch of salt (start at medium speed then switch to high) and gently fold them into the mascarpone.
-
4
Dip the biscuits in the coffee and arrange them at the bottom of a square mold.
-
5
Cover with half of the mascarpone mixture.
-
6
Repeat the operation once.
-
7
Put the remaining mascarpone mixture in a piping bag and make small cones on top of the tiramisu.
-
8
Refrigerate the tiramisu for 12 hours.
-
9
Sprinkle the tiramisu with cocoa powder and serve.
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