Ingredients
– 1 egg
– 70 g of caster sugar
– 175 g of mascarpone
– 6 servings of The Laughing Cow
– 220 g of whipped cream
– 2 cups of coffee
– 6 boudoirs
– 8 speculoos
– cocoa powder
Preparation
- Blanch the egg with the sugar until it reaches the ribbon.
- In a mixer, combine the mascarpone and The Laughing Cow portions. Add the blanched egg.
- Finish with the whipped cream and squeeze the preparation.
- Dip the cookies in the coffee and place them in the bottom of the pan.
- Garnish with a layer of cream and top with the soaked speculoos cookies.
- Finish with a new layer of cream and smooth. Place in the refrigerator for at least one night.
- Cover with cocoa powder.
To serve the tiramisu in portions, place it in the freezer for 3 hours.
