26 February 2013
Prepare the biscuit soft the almond marzipan with icing sugar and eggs, add the cocoa powder, whip together the egg white and the custard sugar until soft meringue, and slowly to the first mixture and finally the liquid butter. Spread into baking tray bake at 180 ‘c for 10 minute
Make the mascarpone cream, soft the mascarpone into a large bowl, make a sabayon with egg yolk and sugar add the soften gelatin and then the whipped cream.
Make the espresso sabayon with egg yolk and sugar
add some gelatin if you wish to have it stiffer, the cream and the espresso.
Built the Shooter tiramisu, Espresso sabayon goes down, let it set in deep freezer, add one disk of biscuit soaked with espresso, than the mascarpone cream again one biscuit and finish with the mascarpone cream
For garnish use dark chocolate decoration, cocoa crumble and gold leaf.