Tiramisu Cake

For the tiramisu cake, mix well the liqueur with coffee and granulated sugar. Dip about 15 biscotti into the concoction and line the bottom of a springform pan (24 cm diameter).

For the cream, whip the whipped cream until stiff and refrigerate. Soak the gelatine in cold water. Separate the eggs and beat the yolks with 40 g powdered sugar until creamy. Then stir in the mascarpone.

Heat the amaretto and dissolve the gelatine in it. Stir into some of the mascarpone cream. Then add the rest of the cream. Beat the egg whites with the remaining powdered sugar until stiff and fold into the cream together with the whipped cream.

Spread the biscuits with a quarter of the cream and cover again with biscuits. Repeat the whole process. Finish with cream and refrigerate the cake for a few hours. Remove the cake ring and sprinkle the cake with cocoa.

For the chocolate balls, finely chop the chocolate coating. Heat the whipped cream and dissolve the couverture in it. Stir in the coconut and refrigerate the mixture for about 3 hours. Form balls from the mixture and roll them in the powdered sugar.

Decorate the tiramisu cake with them.

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