A delicious Semifreddo Tiramisu made with layers of mascarpone cream, savoiardi soaked in coffee, and a dusting of cocoa powder. Perfect for a summer dessert or a sweet indulgence anytime!
1: Soak the gelatine sheets in cold water.
2: Once soaked, squeeze out the excess water and dissolve in two tablespoons of hot water, mixing with a teaspoon.
3: Separate the egg yolks from the egg whites.
4: Whip the egg whites until stiff peaks form.
5: Beat the egg yolks with the sugar until light and fluffy.
6: Add the rum and mix well.
7: Incorporate the dissolved gelatine with the egg mixture and stir.
8: Fold in the mascarpone cheese gently.
9: Carefully fold in the whipped egg whites into the mascarpone mixture.
10: Prepare coffee and mix it with a little water in a bowl.
11: Line a loaf pan with plastic wrap and spread half of the mascarpone mixture evenly into it.
12: Dip the savoiardi biscuits into the coffee mix and layer them over the mascarpone.
13: Cover the savoiardi with the remaining mascarpone mixture and smooth the surface.
14: Refrigerate for about 2 hours or freeze for 40 minutes until firm.
15: Once set, unmold on a serving plate and dust with cocoa powder.
