Ingredients:
• 1 pack Sugarless cookies
• 500g mascarpone
• 2 espresso shots
• licor 43 (to taste)
• 5 eggs
• Cinnamon or cacao powder for topping
Instructions:
• Let the espresso shots cool completely
• Seperate the eggs, placing the egg whites and yolks in seperate bowls
• Whisk the egg whites until stiff peaks form, then set aside
• In the bowl with the egg yolks, add the mascarpone and a dash of licor 43. Mix until smooth and well combined
• Gently fold the whipped egg whites into the mascarpone mixture until fully incorporated, then set aside
• Add 4 tablespoons of licor 43 to the cooled espresso shots. Dip the cookies briefly in the coffee and layer them on the bottom of a baking dish
• Spread a layer of the mascaropone mixture over the cookies
• Releat the process: layer coffee-soaked cookies, then mascarpone mixture, until all the ingredients are used, finishing with a layer of mascarpone on top.
• Refrigerate for 4-6 hours or overnight
• Before serving, cut your tiramisu in pieces and sprinkle with some cacao or cinnamon powder
• Enjoy!