Tiramisu

Angel cake (egg white sponge cake)
Mascarpone (cream cheese) - 250 g
Whipping cream - 250 ml
Powdered sugar - 200 g
Yolks - 3 pcs.
Brewed coffee - 300 ml
Amaretto - 100 ml
Cocoa

Cooking tiramisu:

1. Beat the yolks with icing sugar.
2. Whip the cream.
3. Beat mascarpone (cream cheese) with a creamy egg mixture.
4. Soak angel cake (biscuit) in coffee, dividing it into 3 parts. We put our filling on a plate, then cake (biscuit), filling, etc.
5. Put the tiramisu in the freezer for 30 minutes, then put it in the refrigerator for 30 minutes. Sprinkle cocoa on top and serve tiramisu to the table!