Creamy chocolate tiramisu
Italian dessert with long fingers and coffee liqueur.
Cover the bottom of the dish with the long fingers. Mix the coffee with the liqueur and pour half over the long fingers in the bowl.
Split the eggs and put the egg yolks with the sugar in a bowl. Beat until a light yellow cream. Put the mascarpone in a large bowl and stir with a fork.
Beat the cream with the rest of the sugar. Mix the whipped cream and egg cream with the mascarpone.
Hang a bowl in a pan of boiling water. Make sure the bowl does not touch the water.
Break the dark chocolate into pieces and melt into the bowl, carefully pour through the mascarpone mixture. Pour half of the mixture over the long fingers.
Dip the rest of the long fingers 1 for 1 about 1 sec. in the remaining coffee and put them in the dish.
Pour the rest of the mascarpone mixture into the dish. Let stiffen in the refrigerator for at least 2 hours.
Scrape the rest of the pure and white chocolate over the tiramisu and serve.
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