Jashmovy cake “Tiramisu”

The recipe for jasper cake “Tiramisu”:
Ingredients:
– 24 candies “Savoyardi” (light crackers)
– 250 g of Mascarpone (Italian soft cheese)
– 4 eggs
– 100 g of sugar
– 1 cup of strong espresso (chilled)
– 2 tablespoons of cocoa
– 50 ml of coffee liqueur (for example, Amaretto)
Recipe description:
1. Prepare the espresso and leave it to cool.
2. Divide proteins and yolks from eggs. Beat the yolks with a half sugar until a lush mass is obtained.
3. Add the masquearpone to the beaten yolks and mix thoroughly until smooth.
4. Separate a quarter of proteins and put them in the refrigerator. Beat the remaining three quarters of the proteins in a strong foam, adding the remaining half of the sugar gradually.
5. Carefully connect the whipped proteins to the masquearpone-yellow mixture, mixing from top to bottom so as not to lose volume.
6. In a deep flat plate or shape, pour a strong cooled espresso and add a coffee liquor. Put the candies on the bottom and soak them a little with liquid.
7. Put the layer of the masquearpone-vic mixture on the soaked candies.
8. Repeat the layers, impregnating with the Espresso candies and adding a masquearpone-vic mixture until the ingredients end. The last layer should be from Mascarpone.
9. Sprinkle the cake from above with a crushed cocoa-powder and put it in the refrigerator for 4-6 hours (or at night) so that it freezes and soak well.
10. Before serving, decorate the cocoa-powder cake or chocolate shavings.
Keywords: Jashmovy cake “Tiramisu”, lollipops of Savoyardi, Mascarpone, espresso, kao-powder, coffee liquor, recipe, cooking