Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Tiramisu
An easy-to-make dessert that wins over the palate thanks to the contrast between the sweetness of mascarpone and the bitter notes of coffee and cocoa.
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 0 min
- Servings
- 6 people
Ingredients
- Bitter Cocoa Powder, to taste
- ladyfinger biscuits, 300 g
- sponge cake, 1 package
- mascarpone, 500 g
- eggs, 4
- sugar, 200 g
- rum, 1 small glass
- coffee, 3 cups
Method
For this recipe, you can choose to use either 300 g of ladyfingers or one package of sponge cake.
To make the mascarpone cream, beat the egg yolks with the sugar and, once the mixture turns a nice yellow color, add the rum and the mascarpone, previously softened with a spoon. Whip the egg whites until stiff and gently fold them into the cream. Pour the coffee into a dish and dip the slices of sponge cake (previously cut) or the ladyfingers, being careful not to soak them too much. Place a first layer of biscuits or sponge cake in a dish and cover it with some mascarpone cream using a spoon. Repeat the process to create a second layer, and so on. The final layer should be mascarpone cream. Place the dessert in the fridge and let it chill for at least one hour. Before serving, dust the surface with bitter cocoa powder.
