TIRAMISU ALA JILL-NITA
36 finger biscuits
5 eggs seperated
small cup of sugar
500 g mascarpone
cup of strong coffee
¼ cup of mandorla with it
Blend sugar and egg yellow until nice and smooth add the mascarpone and mix well. Seperately beat egg white until stiff and add to cream mixture. Dip only the bottem of the finger biscuits in coffee mixture. You can do two layers and leave it overnight in the fridge to set. When set the following day sif some coco powder on top.
Photo 2 – small portions
SOURCE/PHOTO: Jill-nita Wenger
