Tiramisu Cake

Name: Tiramisu Cake
Cook time: 30 min
Total time: 270 min
Yield: 10
Cuisine: Italian
Ingredients: 154 g Oreo cookies; 50 g unsalted butter or margarine; 100 ml tap water; 5 espresso stick box of 25 pieces; 200 ml Amaretto Cocktail; 4 leaf gelatin; 250 ml fresh cream; 4 el light brown caster sugar; 500 g mascarpone; 20 long fingers; 100 g dark chocolate 72%; 2 tl cocoa powder

Italian dessert, Tiramisu with oreo biscuits, amaretto and mascarpone.

Ingredients

Kitchen Stuff

1 spring form (Ø 18 cm, height 9 cm)
1 baking paper
1 food processor

Directions

Line the bottom of the spring form with baking paper.
Grind the cookies in the food processor.
Melt the butter in a saucepan.
Mix the melted butter through the cookie crumbs and scoop the mixture on the bottom of the spring form.
Press with the convex side of a spoon. Put in the refrigerator until use.
Heat the water in a saucepan and stir in the espresso sticks and Amaretto Cocktail. Allow to cool.
Soak the gelatine in cold water for 5 minutes.
Beat the whipped cream with the caster sugar and the espresso sticks in a generous bowl.
Beat the mascarpone spoon in front of the spoon.
Heat the rest of the Amaretto Cocktail in a saucepan, but do not let it come to a boil.
Take of the fire. Squeeze out the gelatine and dissolve with stirring in the Amaretto Cocktail.
Mix the gelatin mixture through the mascarpone mixture.
Spoon 1/3 of the mascarpone mixture onto the cookie base.
Dip the long fingers one by one into the coffee mixture and place them on the mascarpone mixture.
Put 1/3 of the mascarpone mixture on.
Dip the long fingers into the coffee mixture and place on them. Finish with the mascarpone mixture. Cover and leave for 4 hours in the refrigerator.
Chop the chocolate into pieces.
Hang a bowl with the chocolate in a slightly larger pan with boiling water. Make sure the bowl does not touch the water. Let the chocolate melt (au bain-marie).
Let the melted chocolate cool down to lukewarm, it must still be liquid. In the meantime, fold a cornet.
Remove the spring form and put the cake on a plate or plateau. Fill the corn or the piping bag with chocolate.
Spray the chocolate on the edge of the cake and let the chocolate drip irregularly down the cake.
Cut stars from heavy paper and place them on the cake.
Sprinkle with cocoa powder and carefully remove the stars.
Bon appétit! .