Dschindscha Tiramisu

We’d gladly do without dirty weather and wet feet! It’s much nicer to use the dirty weather day to be creative and enjoyable in the kitchen. Chocolate mint tartelettes, creamy tiramisu or chocolate banana bread – where do we start?

Happy baking, dear cocoa friends!

for 4 epicures
  • 250g mascarpone
  • 250g ricotta
  • 3 eggs, separated
  • 100g sugar
  • 4 strong espresso, extended
  • 150ml Marsala (or amaretto)
  • 200g ladyfingers
  • 1 sachet Beckscocoa Dschindscha (or other variety to taste)

Whisk the egg yolks with the sugar in a bain-marie at 63°C until foamy, add the mascarpone and ricotta and whisk until smooth, set aside. Beat the egg whites until stiff and carefully fold into the mixture, chill. Mix the espresso with the Marsala.

Place a heaped tablespoon of the cream in a small ramekin or shallow ice cream cups, dip ladyfingers into the coffee-marsala melange, place on top of the cream, cover with the cream and repeat twice.
Refrigerate at least overnight. Pass through a sieve and sprinkle the BecksCocoa cocoa thickly over the tiramisu and enjoy.