Ingredients: 4 cups of strong espresso coffee, 2 eggs, 5 tablespoons sugar, 250 grams mascarpone, 250 ml whipping cream, 32 ladyfingers (cookies), cocoa powder, dark chocolate,
Make 4 cups of strong espresso coffee (small cups). Let the coffee cool. Beat 2 egg yolks with 5 tablespoons sugar until thick and light yellow. Whisk the egg yolks with 250 grams mascarpone and sugar. In another bowl, beat 250 ml whipping cream the cream is stiff. Fold the mascarpone cream into the egg mixture. Beat the 2 egg whites to stiff. Gently fold in egg whites into the mascarpone mixture.
Dip 16 ladyfingers in the cooled coffee. Place the ladyfingers in a bowl. Spoon half the cream mixture on it. Dip the rest of the ladyfingers in the cooled coffee. Put the ladyfingers on a layer of the cream mixture. Cover the ladyfingers, with the rest of the cream mixture. Sprinkle a layer of cocoa powders and grated chocolate over the tiramisu. Cover tiramisu with plastic wrap or aluminum foil. Leave the tiramisu for at least 2 hours in the fridge. Enjoy!
Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,
Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!
Ingredients: 125 grams tea biscuits, 250 ml whipping cream, 120 grams plain chocolate, 1 tablespoon coffee liqueur, 2 eggs,
Crumble 125 grams tea biscuits. Beat 250 ml cream whipping cream until almost done and stir the cookie crubles in. Melt au-bain marie 120 grams of plain chocolate with a little butter and 1 tablespoon coffee liqueur. Meanwhile split 2 eggs. When the chocolate is melted, stir in a tablespoon of icing sugar and 2 egg yolks. Beat the 2 egg whites to stiff and stir in the melted chocolate. Cover a cake tin with cling film and scoop half of the cookie cream in the tin. Scoop the chocolate mousse in it and then finish with the rest of the cookie cream. Cover it well off and put it cake tin in the freezer. Ideal to make in advance! Enjoy!