Ingredients
Of the sponge cake
400 g soletilla or savoiardi sponge cakes
400 g coffee
80 g Amaretto bitter almond liqueur
From the mascarpone sponge
500 g of Quescrem Mascarpone 0% Lactose
80 g lactose-free milk
80 g sugar
20 g egg yolk
Tip
This recipe for lactose-free tiramisu can be adapted by simply adding powdered ingredients such as matcha tea, freeze-dried raspberry, pistachio praline, etc., along with the sugar.
Preparation
1
Mix to make sponge cakes drunk
Mix the coffee with the bitter almond liqueur. Reserve.
2
Mascarpone Sponge
Whip the egg yolks in the mixer with the sugar until they whiten. Add the milk and the 0% Lactose Mascarpone and continue beating at maximum speed until it mounts and takes consistency. Place in a piping bag and use immediately.
3
Mounting
Place the sponge cakes in the bottom of a springform pan. Wet them with the coffee and liqueur mixture without soaking them completely. Fill with a small layer of mascarpone sponge. Add another layer of sponge cakes and make them drunk. Add the mascarpone sponge again, sprinkle cocoa powder on top and remove the mold.
