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Line the bottom of the refractory with half the cookies and set aside.
In a medium bowl, whisk together the hot water, sugar, instant coffee, liqueur and vanilla.
Drizzle the cookies with half of this mixture and set the two aside.
In a bowl, mix the mascarpone with two tablespoons of the sugar and set aside.
In a stand mixer, beat the cream until stiff peaks form. Add the reserved mascarpone to the whipped cream and mix gently with a spatula.
Spread half of this mixture over the cookies in the refractory.
Moisten the champagne biscuits in the leftover coffee mixture and arrange them in a single layer on top of the mascarpone.
Top with the remaining mascarpone, cover with aluminum foil and refrigerate for two hours.
Mix the remaining sugar with the cocoa and sprinkle the tiramisu with this mixture.
Keep the tiramisu in the fridge (covered) for another 2 hours.
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