Tiramisu-trifle

Name: tiramisu-trifle
Cook time: 30 min
Total time: 150 min
Yield: 10
Ingredients: 500 ml fresh cream; 5 espresso stick; 4 el granulated sugar; 200 ml Tia Maria coffee liqueur liquor; 250 g mascarpone soft cream cheese; 50 ml water hot; 24 long fingers; 36 freezer Room smoke; 1 tl cocoa powder

Italian tiramisu-trifle with long fingers, coffee, whipped cream, liqueur, mascarpone and puffs.

Ingredients

Kitchen Stuff

1 hand mixer
1 deep glass dish (∅ 20 cm)

Directions

Beat the whipped cream in a large bowl with the espresso sticks and sugar with a mixer stiff.
Stir the coffee liqueur through the mascarpone. Fold the mascarpone through the whipped cream.
Dissolve the espresso sticks in the hot water and mix in the coffee liqueur.
Dip the long fingers into the coffee mixture and place them on the bottom of the glass dish.
Spoon a layer of mascarpone mixture of 2 cm. Place the Cream smoke wool on the edge of the dish.
Dip the long fingers into the coffee mixture and place them on the mascarpone mixture inside the sesame ring.
Divide half of the rest of the mascarpone mixture over it and cover again with the puffs and the long fingers dipped in the coffee mixture.
Spread the rest of the mascarpone mixture over it, smoothing with a spatula. Leave covered in the refrigerator for at least 2 hours.
Cover the top with the rest of the puffs before serving. Sprinkle with cocoa, using a sieve (you).