Créé avec l’IA
Ethiopian Coffee Tiramisu
40 min 539 kcal par portion Moyen
Ingrédients
4 Portions
- ladyfingers200 g
- mascarpone cheese250 g
- strong Ethiopian coffee200 ml
- caster sugar50 g
- large eggs2 pieces
- Ethiopian honey2 tbsp
- ground cardamom1 tsp
- cocoa powder20 g
Instructions
- 1
Brew 200 ml of strong Ethiopian coffee and let it cool to room temperature.
- 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
Add 2 tbsp Ethiopian honey and 1 tsp ground cardamom to the yolk mixture and mix well.
- 4
Gently fold in 250 g mascarpone cheese until the mixture is smooth and creamy.
- 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
Quickly dip each ladyfinger (200 g) into the cooled Ethiopian coffee, making sure not to soak them too long.
- 7
Arrange a layer of soaked ladyfingers in the bottom of your serving dish.
- 8
Spread half of the mascarpone mixture over the ladyfingers, smoothing the top.
- 9
