Tiramisu bombon

Tiramisú bombon 

Ingredients (9x9 inch baking dish)
1 9x9 inch piece of chocolate sponge cake (homemade or bought from the store), we need a 1 inch layer.

Spanish café bombón
200 ml of water and 3 teaspoon instant coffee, or 200 ml expreso.
3 tablespoons condensed milk

A dash of Baileys ( Or another coffee liqueur or cognac)

For the mascarpone cream
250 g of mascarpone cheese, at room temperature
2 large eggs, the freshest possible.
2 sheets of unflavoured gelatin
50 ml warm milk to dissolve the gelatin
60 g white sugar
1 pinch salt

To decorate
Chocolate shavings
Unsweetened cocoa powder for dusting
Some chocolates. 

Directions

Hydrate the gelatin sheets (10 minutes)
Place the sponge cake in the baking dish 

 

Prepare the “café bombón: combine the water, the instant coffee and the sweetened condensed milk.

Soak the sponge cake with the coffee (if no necessary use all the coffee) and pour all over the sponge cake a dash of liqueur.

Put a layer of chocolate shavings and set aside.

Now prepare the mascarpone cream: 

In a large bowl beat egg yolks and sugar, then beat in mascarpone cheese until just combined.

Warm the 50 ml of milk and dissolve the two gelatin sheets.

Add the milk to the mascarpone mixture and beat to combine. Set aside. 

In another bowl beat the egg whites with a pinch of salt until they hold stiff peaks. Then gently fold the beaten egg whites into the yolk-mascarpone mixture. 

Pour the mixture over the soaked sponge cake, dust with cocoa powder and chocolate shavings.

Cover with plastic wrap and refrigerate at least six hours before serving. And enjoy!