"Pull me up" or Tiramisu in Italian, keeps its promises. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn't run.
Add the mascarpone and continue to whisk to obtain an airy cream.
In another bowl, whip the egg whites until stiff with the powdered sugar and lemon juice (or cream of tartar for those who have it).
Add these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
Prepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3 tablespoons of amaretto for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
Place the cookies in a serving dish, holding them tightly. Pour the mascarpone cream over them, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
Let stand at least three hours in the refrigerator.
At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.