Tiramisu

For the tiramisu, first place the sponge cake in a shallow dish (tray or glass baking dish) against each other.

Make a strong (!) espresso. Mix with the cognac. Soak the biscotti with this espresso/alcohol mixture (dip or drizzle with a syringe for gravy, for example) and let stand for about 1 hour.

Beat egg yolks with powdered sugar until creamy (using a hand mixer or food processor, about 4-8 minutes). If using a food processor, make snow in parallel with the hand mixer from 2 egg whites and 1 pinch of salt. If using a mixer for the egg yolks, whip snow just before egg yolks.

Once egg yolks and powdered sugar are ready (pale yellow and creamy), add mascarpone and amaretto and fold in evenly. Fold in the snow (carefully with a whisk, better still with a dough scraper), do not over-stir.

Spread the amount evenly on the soaked spoon biscuits and spread smoothly. Carefully cover with plastic wrap. Then place in the refrigerator for at least 8 hours (overnight is best).

Before serving, remove the foil and dust the tiramisu with cocoa.

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