Tiramisu with a twist. Instead of the traditional method of using ladyfingers, it is made with homemade sponge cake. Deliciously moist and creamy, it is just as luscious as the original.
Instructions
Whip eggs, sugar and Marsala wine in a bowl until all sugar is dissolved. Add mascarpone and stir until combined.
Cook the mascarpone mixture Bain Marie for 15mins.
Pierce the surface of the semolina sponge cake base with a fork. Mix espresso with amaretto liqueur in a cup. Slowly drizzle it all over the surface of the cake. Try to distribute the liquid onto the cake as evenly as you can.
Spread the mascarpone mixture on top of the cake.
Dust the top with a dense layer of unsweetened cocoa powder.
Refrigerate at least a couple of hours, ideally overnight.
Ingredients
- ✅ Semolina sponge cake base
- ✅ 3 eggs
- ✅ 3 tbsp coconut sugar
- ✅ 500g mascarpone
- ✅ 6 tbsp Marsala wine
- ✅ 4 shots of espresso
- ✅ 6 tbsp amaretto liqueur
- ✅ Unsweetened cocoa powder
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