Ingredients

-        Sponge cake

-        1 cup of coffee

-        400 gr of mascarpone cheese

-        ½ litre of whipping cream

-        125gr of Heritage Jijona Turron Cream

-        3 spoons of sugar

-        Cocoa powder (as needed)

Preparation

1.     In a pyrex glass dish, place a base of sponge cake, soak it with coffee, to which we have already added 1 sugar spoon, and set aside.

2.     Whip the cream and two sugar spoons in a bowl (it’s very important that the cream has to be refrigerated, in order to be properly whipped and maintained). Set aside.

3.     In other container, mix the mascarpone cheese and the Heritage Jijona Turron Cream, and after this, mix it with the whipped cream. Do it gently for the cream not to fall apart. Introduce this preparation into a pastry bag with a simple and wide nozzle.

4.     Assemble the tiramisu cake. Add, on the top of the sponge cake soaked with coffee, a layer of the cream, mascarpone cheese, and Heritage Jijona Turron Cream mixture, and then put another sponge cake (as if it were lasagne), soak it with coffee, and put another layer of the mixture. To wind up, sprinkle with cocoa powder. Keep it in the fridge at least one hour.

Serve and enjoy.