Ethiopian Coffee Tiramisu

Instructions

1. 1

   Brew 200 ml of strong Ethiopian coffee and let it cool to room temperature.

2. 2

   Separate the egg yolks from the whites. In a bowl, whisk the egg yolks with 50 g caster sugar until pale and creamy.

3. 3

   Add 2 tbsp Ethiopian honey and 1 tsp ground cardamom to the yolk mixture and mix well.

4. 4

   Gently fold in 250 g mascarpone cheese until the mixture is smooth and creamy.

5. 5

   In a separate clean bowl, whisk the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone mixture, keeping the mixture light and airy.

6. 6

   Quickly dip each ladyfinger (200 g) into the cooled Ethiopian coffee, making sure not to soak them too long.

7. 7

   Arrange a layer of soaked ladyfingers in the bottom of your serving dish.

8. 8

   Spread half of the mascarpone mixture over the ladyfingers, smoothing the top.

9. 9

   Add another layer of coffee-soaked ladyfingers, then top with the remaining mascarpone mixture.

10. 10

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

11. 11

    Before serving, dust the top with 20 g cocoa powder using a fine sieve.

12. 12

    Serve chilled and enjoy your Ethiopian Coffee Tiramisu!