Let's make a cream. Beat egg yolks thoroughly with a whisk along with sugar. Add sweet wine and mix. We put in a water bath and brew a cream, constantly whipping with a whisk. We cover the finished cream with the film using the “contact” method and put it in the refrigerator.
Prepare the impregnation. We brew coffee with 200 ml of boiling water, let it brew. Filter coffee, add 1.5 tbsp. l almond liquor and 2 tbsp. l cold water.
Cut a piece of sabayon cookies in half.
We mix the mascarpone cheese into the cooled cream.
Slightly grease the bottom of the mold with a cream. Soak the coffee Savoyardi cookies and spread on the bottom of the form.
Top with half the cream. We spread the second layer of impregnated cookies and cream, level it. Put the dessert in the refrigerator for 4 hours
Remove the sides from the mold of the cooled tiramisu. We fill in the dessert with cocoa powder. Decorate the edges with halves of Savoyard cookies and a ribbon.
Tiramisu is ready. Bon Appetit!