Tiramisù | Emmi Caffè Latte
|230 ml||Emmi CAFFÈ LATTE Cappuccino|
|100 ml||cream, stiffly beaten|
|150 g||sponge fingers|
|A little||cocoa powder|
Stir the egg yolks and sugar with the salt for 3–4 minutes until the mixture is pale in colour. Stir the mascarpone until smooth.
Carefully fold in the egg mixture and whipped cream.
Dip the sponge fingers into the Emmi CAFFÈ LATTE and layer half of them in a tin with the sugar side facing down.
Spread half of the cream on top and smooth it flat.Dip the remaining sponge fingers into the Emmi CAFFÈ LATTE and layer them on top of the cream. Sprinkle the rest of the cream on top and leave to cool well in the fridge (ideally overnight).
Sprinkle with the cocoa powder just before serving.