1. toast flaked almonds and cool. Mix coffee and liqueur. Place two biscuits on each dessert plate. Drizzle half of the coffee over them.
Stir curd cheese, vanilla sugar and remaining coffee until creamy. Add sugar to taste. Fold in approx. 2 tbsp. flaked almonds.
3. spread the curd cream evenly on the biscuits. Dust with cocoa and sprinkle with the remaining almond flakes. If desired, decorate with mint and chocolate rolls.
Extra tips This tiramisu variation is ready in a flash. You can also cook it a few hours before serving. If it sits for longer, only the sponge cake will be more infused. Bourbon vanilla sugar is also offered in the meantime in larger units, e.g. in cans. About 2 teaspoons correspond to 1 packet.
Preparation time: 15 min
260 1090 17 6 27
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