First, make the coffee.
For the cream, whisk QimiQ until smooth. Add the mascarpone, milk, instant coffee powder, sugar and vanilla sugar and mix well.
Whip the cream until stiff and fold in.
Drizzle biscotti with freshly made coffee and rum and place the cream in layers (alternating biscotti cream biscotti cream) in a bowl.
Chill in the refrigerator for about 2-3 hours.
Sprinkle the tiramisu with cocoa powder before serving.
Preparation Tip:
The tiramisu can also be prepared without rum.
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