Tiramisu

Whip the egg whites until very stiff.

Soak gelatine and let it melt in a little water while heating.

Mix instant powder with liqueur and fill up to 0, 5 ltr. with water.

Beat egg yolks, powdered sugar, vanillin sugar, vanilla pulp until creamy. Add the mascarpone and carefully beat until creamy. Add cooled gelatine solution and continue beating. Carefully fold in the beaten egg white.

Briefly dip the sponge fingers in the Amaretto mixture and spread on the bottom of a baking pan. Spread one layer of the cream on top and then spread the next layer of dipped spoon biscuits on top. And so on until all the bisquits are used.

Smooth top layer of Krem and dust with cocoa.

Leave to cool for 4 hours.

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