Tiramisu - that you can never get enough of

• half a portion of basic sponge cake
  
• 1 pack of whipped cream powder
• 1.5 dl of lactose-free milk (if that's what the packaging of whipped cream powder says)
• 400 g of lactose-free mascarpone
• 2 tbsp. cane sugar
• 4 dl espresso coffee
• 0.5 dl rum
• 1 tsp. rum aroma
• cocoa

First do the sponge according to the recipe found in the blog, but here half a serving is enough. However, the recipe says 10 dkg of sugar, but due to the bitterness of the coffee, it is better to add 12 dkg of sugar into it. It can be baked well in a 33x20 cm baking tray so that it does not spread very thin.

When the sponge cake is ready, cut it up to approximately ladyfinger sizes, but will be slightly thicker.

Dry the sponge cake a little on purpose, otherwise it will soak up too much coffee.

Put the coffee on. It is best to do it in a moka pot for a strong coffee, because then the taste will be more intense. When done, pour it into a bowl and wait for it to cool. In the meantime, you can make the whipped cream.

When you start mixing, do not start the electric mixer immediately. Mix the powder with the milk with the paddles not switched on. So when you start the whisk, no powder will fly everywhere.

Make the whipped cream the way it is on the package. I use the one that has very little sugar. I don’t make an egg cream because raw eggs are not safe. I’ve known people who got ill from it.

The cane sugar and the mascarpone are mixed into the whipped cream on a low level to get a nice even and light cream. I know mascarpone is not cheap, but it is better to choose a good quality because the cheap ones are usually much thinner and sugary. If you’re already working so hard on this dessert, don’t skimp on it.

Pour the rum and the aroma into the chilled coffee.

It can be made with several types of alcohol. The point is to be sweet and taste strong enough not to get lost in the coffee. It may be the classic Amaretto, but an interesting version is brown / black beer (e.g. Guinness).

Take out a flat-bottomed dish with a fairly high wall. It should be large enough for you to make two layers, so it’s better to have two slices of sponge cake on top of each other.

Put a thinner layer of cream on the bottom of the pan. Hold the sponge cake pieces in both hands and sink them into the coffee for a moment to pick up the coffee, but not get soaked. Lay out a line of pastry on the cream. Spoon half of the cream over it if you’re going to do two layers and spread it so the sponge cake isn’t peaking through. Sprinkle cocoa thickly on top.

Add another row and spoon the remaining cream onto it. Also sprinkle cocoa on it.

Rest in the fridge for a few hours.