R e c i p e s

Castelli Tiramisu | Return to Main Menu

• 1 pack 250g CASTELLI Mascarpone

• 4 eggs

• 5 tablespons of sugar

• 2 tablespoons of brandy

• Box of finger biscuits (about 200g)

• 3 tablespoons of coffee

• 1 tablespoon cocoa

Whisk the egg whites until stiff. In a bowl, place four egg yolks, Catelli Mascarpone, sugar and the brandy.
Mix well, then gently add stiff egg whites and mix in.
Prepare the coffee, put it in a cup and soak the finger biscuits for half their length. Put in a shallow dish, pour a thin layer of the mixture over the biscuits and follow the same procedure for the following layers. Sprinkle the last of the cream layer with the cocoa.
Leave in the refrigerator for at least 2 to 3 hours before serving. Serves 4.