INGREDIENTS FOR 6 PORTIONS
- 3 eggs (medium)
- 110 g granulated sugar
- 1 tsp orange zest (untreated)
- 500 g mascarpone
- 1 pinch of cinnamon
- 300 ml cooled coffee
- 2 tbsp STROH 40
- 400 g ladyfingers
- 1 tbsp cocoa powder
PREPARATION
- Whip the eggs and sugar with a hand mixer for 8 minutes until thick and frothy.
- Gently fold in the mascarpone along with the orange zest at low speed.
- Mix the coffee with STROH in a shallow dish.
- Dip the ladyfingers quickly and layer them halved into the glasses.
- Spread the mascarpone cream about 2 cm high on the soaked ladyfingers and smooth it out.
- Layer another layer of soaked ladyfingers with mascarpone cream.
- Cover with a third layer of soaked ladyfingers and mascarpone cream, smoothing it out.
- Chill the tiramisu, covered, for at least 3 hours or overnight.
- Cut out shapes from cardboard or thicker paper (design of your choice).
- Before serving, place stencils on glasses and sift cocoa powder over them.
