How tiramisu works

• We put a piece of nylon in a high-edge dessert mold – preferably with decorative edges – so that the bottom of the mold is completely covered with the edges and increased, so the nylon edges remain outside the mold.
• Pour the warm coffee into a deep bowl, dip the biscuit pieces into the coffee, and arrange them one by one vertically on the edges of the mold (edges).
• Add the cream, cream, soft cheese and caramel cream powder to the blender and run it on a medium speed until smooth, creamy and creamy.
• We put the cheese shake in a deep bowl, then add the shredded chocolate to the plate, and with a wide spoon – preferably plastic – we stir well with its smoothness from the outside to the inside until we notice the mixing of the chocolate with its ingredients.
• We distribute two-thirds of the amount of the resulting mixture to the mold in which the nylon is present, then add the biscuit topped with coffee until it forms a whole layer on the face of the mixture.
• Pour the remainder of the mixture and biscuit until you form another layer, and then bend the end of the nylon sheet with a little pressure on the biscuit to hold together the content.
• We put the mold in the refrigerator for long hours and it can be put overnight until morning, and after the passage of time we turn it over the dish to be served, and remove nylon.
• Spread the caramel cream sauce evenly over the top, then place cocoa powder and chocolate for decoration, chop it and serve it directly.

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