Recipe for 4 to 6 people:<\/h2>\n

\n-500g of mascarpone
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\n-2 large eggs (from free range hens please!!!)
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\n-80g caster sugar
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\n-2 tablespoons of powdered sugar
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\n-a few drops of lemon juice (or cream of tartar)
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\n-2 packages of sponge cake
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\n-a cup of strong coffee
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\n-amaretto
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\n-unsweetened cocoa powder
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The instructions<\/strong><\/h2>\n

\nStart by separating the yolks from the whites. Put the yolks in a bowl with the caster sugar. Whisk the yolks as much as possible to make them white.
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\nAdd the mascarpone and continue to whisk to obtain an airy cream.
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\nIn another bowl, whip the egg whites until stiff  with the powdered sugar  and lemon juice (or cream of tartar for those who have it).
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\nAdd these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
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\nPrepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3  tablespoons of amaretto  for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
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\nPlace the cookies in a serving dish, holding them tightly. Pour the mascarpone cream on top, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
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\nLet stand at least three hours in the refrigerator. At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.
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Tiramisu<\/h2>\n

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\"Pull me up\" or Tiramisu in Italian, keeps its promises. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn't run.<\/span><\/div>\n

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