@1 @ whisk the cream and fine sugar until they harden, stir in the mascarpone cheese until the mixture is smooth, mix the coffee with the amaretto, and then put the biscuits (sugar down) into the coffee mixture @ 2 @ put half of the biscuits in a square plate or two small plates, and mix half of the whipped cheese mixture

Ingredients

150g Pecan (dry)
16 finger biscuits
150 ml cream
125g cheese
125g pepper powder
Appropriate amount of cocoa powder
75g fine granulated sugar
1 tsp bitter apricot wine

Directions

Step 1
Whisk the cream and fine sugar until stiff, stir in the mascarpone cheese until the mixture is smooth, mix the coffee with Amaretto, and then put the biscuits (sugar down) into the coffee mixture

Step 2
Put half of the biscuits in a square plate or two small plates, shovel half of the whipped cheese mixture onto the biscuits, cover them with the rest of the biscuits, then spread the remaining cheese mixture on them, sprinkle some cocoa powder, and freeze the plate in the refrigerator for at least 2 hours

Step 3
Bake walnuts in a non stick pan and stir until fragrant. After cooling, roughly chop them. Sprinkle them on tiramisu cake before eating

Step 4
15 minutes preparation time + 2 hours freezing time