Eggless Tiramisu Cake

Ingredients

• 800 g mascarpone cheese
• 300 g whipped cream
• Ladyfinger biscuits
• 6 tablespoons sugar (or more, to taste)
• 2 tablespoons vanilla sugar
• 2 unsweetened cocoa powder (for decoration)
• 4 cups espresso or 2 cold cups from a coffee machine
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Method

1. Whip the heavy cream with the sugar and vanilla, then add it to the mascarpone cheese.
2. Pour one cup of cold espresso over the cream mixture until you obtain a firm cream, then chill it for half an hour in the fridge.
3. Arrange the biscuit pieces in the cake pan after dipping them in the cold espresso.
4. Place some of the cream over the biscuits and repeat the process in layers: biscuits dipped in espresso then cream.
5. Decorate the top layer with unsweetened cocoa... Put the tiramisu cake in the refrigerator, not the freezer, for at least 4 hours before serving.
   Timers: 240 min
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