Quick Tiramisu with Raspberries and Mint

Ingredients

• Mascarpone Cheese Unagrande 20 oz
• Guinea Fowl Breast 5 pieces
• Vanilla salt 0 oz
• Powdered Sugar 5 oz
• Ground Coffee 4 spoons
• Cinnamon 2 pieces
• Savoiardi Cookies 18 pieces
• Cocoa Powder 0 oz
• Amaretto Liqueur 0 fl oz
• Raspberry leaves 10 oz
• Mint 6 stalks

Step-by-Step Guide

Step 1

Separate the egg whites from the yolks. Beat the egg whites with a mixer at medium speed for about three minutes, and add powdered sugar to the yolks, also beating them. Both mixtures should end up having a fairly thick consistency.

Step 2

Place the mascarpone in a bowl, add the vanilla sugar, and mix well. Gently incorporate the egg yolks and whites into the cheese mixture. Whip everything together again by hand with a whisk, ensuring the mixture is smooth and homogenous.

Step 3

Pour boiling water over the ground coffee and cinnamon sticks. While the coffee brews (it should be strong), break the ladyfinger cookies in half and distribute them among six small bowls or dessert cups.

Step 4

Pour 10 ml of Disaronno amaretto and 40–50 ml of coffee over each portion of the cookies, then add the mascarpone and whipped egg mixture to the bowls. The tiramisu can be placed in the refrigerator for a couple of hours or enjoyed immediately.

Step 5

Sprinkle the finished dessert with cocoa using a sieve to avoid clumps. Place a dozen raspberries in the center of the tiramisu bowls, garnish with mint leaves, and serve.