Tiramisu

For the cream, whisk the uncooled QimiQ until smooth.

Add the mascarpone, milk, instant coffee, sugar, vanilla sugar and almond liqueur and mix well.

Finally, fold in the whipped cream.

For the tiramisu, wet the sponge cake with a rum and coffee mixture and alternate layers in a bowl with the cream. Finish with the cream.

Leave to infuse in the refrigerator for 2-3 hours.

Before serving, sprinkle the tiramisu with cocoa powder.

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