Glas-Tiramisu Ei-frei (Print Version)

# Ingredients:

01 - 250g mascarpone cheese.
02 - 40ml almond liqueur (Amaretto).
03 - 6 sponge fingers (approx. 75g).
04 - 8g cream stabilizer.
05 - 10g vanilla sugar packet.
06 - 100g heavy whipping cream.
07 - 6 tsp unsweetened cocoa powder.
08 - 100ml brewed espresso.

# Instructions:

01 - Make espresso and let it cool completely.
02 - Stir the Amaretto into the cooled espresso.
03 - Beat heavy cream with the cream stabilizer and vanilla sugar until it forms stiff peaks.
04 - Stir mascarpone until it's smooth and creamy.
05 - Carefully combine the whipped cream with the mascarpone.
06 - Spoon the cream mixture into a piping bag.
07 - Snap the sponge fingers into sizes that fit your serving glasses.
08 - Drizzle the espresso-Amaretto mixture over the sponge fingers.
09 - Add alternating layers into glasses: soaked cookies, mascarpone cream.
10 - Top it off with a layer of the creamy mixture.
11 - Dust the tops with unsweetened cocoa.
12 - Refrigerate for 20-30 minutes before serving.

# Notes:

01 - No raw eggs used.
02 - Quick to whip up.
03 - Great for making ahead.
04 - Perfect individual portions.

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