Tiramisu

Beat egg whites and yolks separately (!) each with half the amount of powdered sugar until foamy.

Then whip the yolk mixture with mascarpone. Fold in the beaten egg whites.

Briefly dip the biscuits in coffee mixed with a little rum.

Then alternate layers of sponge cake and cream in a bowl: Start with the egg sponge and finish with the cream. Leave the tiramisu to stand in the refrigerator for a few hours.

Sprinkle with cocoa powder before serving.

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