Lotus Tiramissu Cake
easy, indulgent and delicious!
Ingredientes
- 320 g lotus cookies (about 41 cookies)
- 400 ml hot water
- 5 tbsp instant coffee
- 600 g mascarpone cheese
- 180 g lotus biscuit spread
- 1 tsp vanilla essence
- 2 tsp cinnammon
- 150 g white sugar
- 400 ml heavy cream
- q.b. cocoa powder
Preparação
Coffee
- In an electric kettle or in a pan, bring the water to a boil.
- Mix the hot water with the instant coffee in a tall glass. Set aside to cool down completely.
Mascarpone Lotus Cream
- In the mixer, beat the mascarpone cheese por a while until it is creamy.
- Next add the biscuit spread, sugar, vanilla and cinnammon, continuing to beat on medium speed.
- Lastly, pour in the heavy cream and increase the speed setting of your mixer. After a few minutes, you should have a stiff and smooth cream.
Assembling
- Line a 20 cm cake pan with cling wrap.
- Spread about 1/3 of the mascarpone cream on the bottom of the pan.
- Dip the cookies in the cold coffee, placing them horizontally over the cream later. Make layers of 2 cookies, using about 18 cookies in total.
- Repeat the previous steps - a mascarpone cream layer followed by another 18 cookies dipped in coffee. Finish with the last layer of cream.
- Refrigerate for at least 5 hours, or, ideally, overnight.
- Move the tiramissu to a serving plate and remove the cling wrap. Sift cocoa powder over the top of the cake and decorate with the remaining cookies.