Prepare 1 Nescafe Dolce Gusto Espresso Intenso pod;
mix with rum and coffee liqueur. Set aside to cool.
In medium bowl, beat egg whites and salt until
whites begin to stiffen; slowly beat in half the
sugar until fully stiff.
In another bowl, beat egg yolks with remaining
sugar. Add mascarpone, then slowly incorporate egg
whites until smooth.
To build tiramisu- Spread a spoonful of mascarpone
mixture on bottom of a medium-size individual
serving bowl. Next, soak 5 to 6 ladyfingers in
cooled espresso mixture about 15 seconds (until
moist but not soggy) and layer atop the
mascarpone. Break if necessary to ensure even
coverage. Dust with cocoa powder. Repeat steps to
add another layer, then finish with generous
dusting of cocoa powder. Refrigerate at least 1
hour.
Originally Submitted
6/10/2015
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