Tiramisu

For the tiramisu, whip the cream until light and stiff. Add the mascarpone, powdered sugar, vanilla sugar, zircona zest and a little lemon juice and mix well. Put in the refrigerator for half an hour.

Mix coffee and rum, dip biscotti in coffee-rum mixture and place in a mold spreading top mixture on top. Place the dipped biscuits on top again, but this time in the other direction. Repeat this process.

Finally, spread the top mixture on top and cover and refrigerate for 4 hours (better overnight). Sprinkle with cocoa and serve the tiramisu.

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