2 tbsp. instant coffee
40 ml rum
400g whipping-cream (min. 35%)
220g čokô KAFEin (1ks)
150g powdered sugar
Start by preparing strong coffee for soaking the ladyfingers. Add rum into coffee and let it chill.
Mix mascarpone, čokô and powdered sugar in a bowl to make a cream. Thoroughly mix the contents until they are smooth and continue with whipping the cream either by hand or with hand mixer for 7 minutes to make the cream fluffy. Whip the whipping-cream in another bowl. Combine the two parts of cream by adding whipped cream to mascarpone cream slowly and by parts. Mix the mixture by hand, not with the hand mixer.
Adjust the number of layers to the height of a pot when putting the tiramisu together. Soak the ladyfingers in coffee and place it on the bottom of the pot until fully covered. Spread the cream over the ladyfingers and repeat the process as many times as necessary. Sprinkle tiramisu with cocoa and let it chill in fridge for at least 4 hours, ideally overnight.