Tiramisù Italy with less colories

Instructions

1. Separate the eggs in 2 large bowls. Using an electric mixer, beat the yolks with the sugar and vanilla until the mixture becomes pale and creamy. Whisk in the Mascarpone cheese until smooth.
2. In a small bowl whip the crème fraîche until stiff. Add the mascarpone mixture and whisk well. Whisk the egg whites until stiff peaks form. \then fold gently into the mascarpone cream.
3. In a shallow bowl, combine the hot coffee and amaretto. quickly dip a biscuit into the coffee mixture and arrange into a deep and flat serving dish, size: 20x30 cm
4. Spread half the mascarpone cream over the biscuits. Dip the remaining biscuits in the coffee. Arrange on top. Spread the rest of Mascarpone cream over and smooth it down with a spatula.
5. Scatter over cacao powder, cover with a film and set into the fridge for at least 4 hours before serving.

• Servings : 8
• Ready in : 240 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert
• Ingredient : Amaretto liqueur, Biscuits sponge fingers, Cacao, Crème fraîche, Eggs, Mascarpone cheese, Strong black coffee, Sugar, Vanilla