Loacker Napoleon Tiramisù
1000gr mascarpone cheese
10 egg yolk or 250gr of liquid egg yolk
20gr gelatin powder (optional to be added in the eggs and water mix) 700ml heavy cream + 70gr confectionary sugar or granulated chocolate powder or shaved
Heat water and sugar in a pan to 240-248 max degrees F. Add the sugar water to the egg yolk and mix with a hand mixer till soft and pale.
Add mascarpone, stir with a spatula and sparingly with a hand mixer till mixed. Whip the heavy cream with sugar separately.
Mix the whipped cream with the mascarpone mix.
Refrigerate to chill.
Take a glass cup, pour a layer of mascarpone cream, then add a layer of Loacker Espresso Quadratini, pour another layer of mascarpone and close it with a nice touch of powdered chocolate or chocolate crumbles on top.
Or get creative, I like to add Raspberries to my recipe and add a second layer of Loacker to top the tiramisù, but you can play with it and have fun!