Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tiramisu with biscuits. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tiramisu with biscuits is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Tiramisu with biscuits is something that I’ve loved my whole life.

Dust the tiramisu with cocoa and you're finished! This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week. Here are some of the tools I used to make my tiramisu.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tiramisu with biscuits using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Tiramisu with biscuits:

1. Prepare 300 gr mascarpone
2. Prepare 2 cups espresso
3. Make ready 400 gr digestive biscuits
4. Take 2 eggs
5. Get 50 gr sugar
6. Get Cocoa
7. Take Dark chocolate (in small piaces)

First i made ladyfingers biscuits and mascarpone cheese the day before and assembled tiramisu the next day. I also made two version of it, a basic tiramisu cake and a tiramisu trifle. I put the entire thing in fridge to set overnight and the next day i tasted it, it was like perfect and i fell in love with it instantly. A proper tiramisu should contain eggs, which immediately disqualifies Jamie Oliver's quick version from the competition.

Step by Step to make Tiramisu with biscuits:

1. Prepare the coffe. Once done, pour it in a bowl and let it cool
2. Separate the yolk from the egg whites.
3. Whisk the whites until snow like. Then put them the fridge
4. Whisk the yolks and the sugar until a yellow soft cream is made. Add the mascarpone and mix it. Then add the egg whites and keep mixing to give a cream
5. Take some cream, and put it in the bottom of a cake tin. Then take a biscuit, immerse quickly in the coffe and position it in the tin. Keep going until one layer is done.
6. Add some more mascarpone cream and the chocolate pieces. Then add another layer of biscuits.
7. Finish off by topping with the remaining cream, chocolate chips and the cocoa
8. Keep it in the fridge for a few hours before serving

How much of the egg to use, however, is up for debate. Softly dip the speculoos biscuits in the deep dish. Do not soak them completely as they have to remain a bit solid. Be careful that the interior of the biscuit remains dry. Line up the bottom of a bowl with a layer of speculoos.

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