Venetian Tiramisu

Ingredients

• 250g mascarpone
• 100g sugar
• 4 eggs
• 150g phyllo pastry sheets
• 100g cocoa powder
• 300ml strong coffee
• 1/2 cup Amaretto liqueur
• 1/2 cup Marsala liqueur
• 1/2 cup cold strong coffee
• 120g cocoa powder
• 120g powdered sugar
• 120g cocoa powder for the surface

Method

1. In a bowl, mix the mascarpone with the sugar until you get a smooth cream.
2. In another bowl, separate the eggs into two parts: the whole eggs for the meringue and the yolk for the dough.
3. With the whole eggs, whip a well-integrated cream and gently fold it into the mascarpone.
4. In a pan, blanch the phyllo pastry sheets in boiling water for 10-15 seconds, then immerse them in a bowl of cold water.
5. Place the phyllo pastry sheets on a baking dish, spread the mascarpone cream and sprinkle with Amaretto and Marsala liqueur.
6. Cover with more phyllo pastry sheets and repeat the process until you run out of sheets and cream.
7. Sprinkle the surface with cold strong coffee and cocoa powder, then refrigerate for at least 4 hours.
8. Before serving, dust with cocoa powder and serve immediately.