Ingredients
Of the sponge cake
400 g soletilla or savoiardi sponge cakes
400 g coffee
80 g bitter almond liqueur Amaretto
From the Mascarpone Quescrem sponge cake
500 g Mascarpone Quescrem 0% lactose
80 g lactose-free milk
80 g sugar
20 g egg yolk
Tip
This recipe for Lactose-Free tiramisu can be versioned by simply adding powdered ingredients that add flavor, such as matcha tea, freeze-dried raspberry, pistachio praline, etc., along with the sugar.
Preparation
Mix to make sponge cakes drunk
Mix the coffee with the bitter almond liqueur. Reserve.
Sponge of Mascarpone Quescrem
Whip the egg yolks in the mixer with the sugar until they whiten. Add the milk and Quescrem 0% Lactose Mascarpone, and continue beating at maximum speed until it mounts and takes consistency. Place in a piping bag and use immediately.
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 fluffy Mascarpone Quescrem. Add another layer of sponge cakes and make them drunk. Re-dosing the Quescrem Mascarpone sponge, sprinkle cocoa powder on top and remove the mold.
