Egg Liqueur Tiramisu

Melt sugar in espresso. Stir mascarpone with egg liqueur. Soak gelatine, squeeze out, let melt and fold in. Whip the cream with vanilla sugar until stiff and fold in.

Spread the bottom of a mold with 10 sponge cakes, soak with a little bit of espresso. Spread half of the cream on top, cover with remaining biscuits and drizzle with espresso. Spread with the rest of the cream and leave to cool for about 3 hours.

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