Spice tiramisu

Beat the whipped cream with the sugar lumpy and then spoon it through the mascarpone. Baptize the natural spice nuts and 50 grams of the tiramisu spice nuts in the chocolate milk. Avoid dirty fingers by dipping the cloves on a skimmer in the chocolate milk.

Put a layer of spice nuts in a glass, spoon a layer of the cream mascarpone mixture and some scraped chocolate. Repeat until the glass is full.

Put the tiramisu in the refrigerator for at least 3 hours so that the flavors can attract. Sprinkle some chopped tiramisu cloves over the tiramisu just before serving.