New Year’s and Christmas Dessert
Ingredients
Sponge cake (quantity to taste)
1 liter of milk
300 g mascarpone cheese
70 g flour
70 g cornstarch
140 g sugar, maltitol, or erythritol
8 g vanilla sugar
1 egg yolk
One shot of espresso
Shredded coconut (quantity to taste)
A pinch of unsweetened cocoa powder
Preparation
Start by soaking the tiramisu in sweetened coffee, arrange them around the edge of a 24cm round cake tin (to form a circle), and set aside.
Next, pour the milk into a small saucepan, add the flour, cornflour, sweetener (or sugar), egg yolk, and vanilla sugar, then whisk.
Heat over low heat and, stirring constantly, let the mixture thicken. Remove from the heat, add the mascarpone, and stir until the cream thickens.
Then, pour half of the cream into the bottom of the tin, smooth the surface, and place another coffee-soaked tiramisu on top. Add the remaining cream and another whole tiramisu, also soaked in coffee.
Finally, cover the cake with plastic wrap and refrigerate overnight. The next day, unmold the tiramisu onto a dessert plate, decorate the surface with grated coconut and sprinkle with unsweetened cocoa.