Tiramissu ouzo with coffee

1. Soften the mascarpone cheese a little. Whip the cream until thick and keep it in the fridge for now.
2. Make the syrup, make the coffee and pour in the liqueur and leave it aside.
3. Pasteurize the eggs with the sugar in a bain-marie, and with a wire work the mixture until the eggs turn white, being careful not to cut them.
4. Make a cream with the mascarpone and the milk cream, mix with gentle movements.
5. Dip half the cookies in the coffee syrup and place them in a pyrex.
6. Pour half of the mascarpone cream on top of the savoieux.
7. Repeat the process and sprinkle with cocoa.
8. Freeze in the refrigerator for at least 4 hours.

We thank pastry chef Ms. Natasa Lepesi for the recipe.