Tiramisu

For the tiramisu, cook the pudding, let cool, stirring occasionally. Beat eggs with sugar until foamy, stir in mascarpone. Whip the Qimic.

Soak gelatin in cold water, squeeze and melt slightly warm water and stir into egg/sugar mixture, then stir in Qimiq and pudding alternately.

Layer alternating mixture and biscuits soaked in espresso rum mixture in a large mold. Instead of espresso rum mixture, the biscotti can also be soaked in milk.

It is best to refrigerate overnight. Sprinkle with cocoa before serving.

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