Tiramisu original recipe
For Countertops start the preparation by mixing the butter foam together with the sugar. Mix until the sugar melts.
Add eggs, one at a time, mixing after each.
Mix the flour with the baking powder and incorporate them by mixing at the lowest speed of the mixer, for one minute.
At the end, incorporate the melted chocolate on a steam bath and cooled.
Pour the mixture into a cake tin with a diameter of 26 cm, level and put the tray in the preheated oven at 180 degrees. If you want a high cake, bake the top in the shape of 22-24cm.
Bake for 30 minutes, test with a toothpick and let the countertop cool in the oven.
Cold, cut it into two equal slices.
Stir in the whipped cream until fluffy, then add the sugar and mix for another two minutes.
Mascarpone mix it with coffee and Amaretto / Martell X.O. mixing gently until smooth.
Add the whipped cream and mix them together until you get a firm cream.
Prepare a cake plate, place the first slice on the counter and mount a cake ring around it.
Syrup the top with coffee and spread half the amount of cream.
Pass the biscuits through the coffee and Amaretto / Martell X.O mixture and place them over the cream.
Spread the remaining cream evenly then place the second top.
Syrup with coffee and refrigerate for at least two hours.
Take out the cake ring and prepare glaze
Put the ingredients in a kettle and then put the kettle on the fire, over low heat, stirring constantly.
Cool the icing by placing the kettle in another bowl in which you put cold water, then pour it over the cake and let it flow on the sides.
Garnish with chocolate flakes and keep the cake cold