Tiramisu coffee amaretto in verrine

Serves : 6

Preparation time: 20 minutes

Refrigeration time: 1 hour

The cream

• 4 eggs, whites and yolks separated
• 1 pinch salt
• 60 ml (4 tablespoons) sugar for whites
• 120 ml (8 tbsp) sugar for yolks
• 500 gr (17 oz) mascarpone cheese
• 120 ml (8 tbsp.) Amaretto
• 1/2 lemon, zest

Coffee syrup

• 250 ml (1 cup) strong filter coffee
• 60 ml (4 tbsp.) Amaretto
• 12 cookies by the spoonful
• Q.S. Cacao powder extra raw 100% cocoa, Cacao Barry
• Q.S. Crispearls Cacao Barry

Preparation

The cream

1. In a bowl, add a pinch of salt and whisk egg whites until stiff.
2. Add the sugar and continue whisking until stiff. Set aside.
3. Whisk the egg yolks in a bowl, then add the sugar and whisk until smooth and fluffy.
4. Add the mascarpone, Amaretto and lemon zest to the whitened egg yolks and whisk until smooth and creamy.
5. Fold in the egg whites with a spatula, mixing gently to obtain a light cream.

Coffee syrup

1. Prepare a strong filter coffee.
2. Mix the coffee and amaretto in a bowl.
3. Soak the sponge fingers in the coffee syrup.
4. Assembling the verrine
5. Place a layer of mascarpone cream on the bottom of each verrine, followed alternately by a layer of soaked cookies, a layer of mascarpone cream, a layer of soaked cookies and, for decoration, a sprinkling of cocoa powder and chocolate pearls.
6. Refrigerate for 1 hour before serving.