KAJMAKOWE TIRAMISU – English recipes

6 SERVINGS

250 g mascarpone (chilled)
1 cup of strong coffee
3 – 4 tablespoons of amaretto or other alcohol
300 g of fudge mass – kajmak
small pack of round sponge cakes (approx. 120 g)
approx. 200 g of frozen blackcurrants or raspberries or approx. 300 g of fresh raspberries, blueberries, blueberries
cocoa

Cool the mascarpone in the refrigerator. Make strong coffee (e.g. 2 tablespoons of instant coffee + 250 ml of boiling water), add liqueur or other alcohol and cool (e.g. place the coffee in cold water).
Put the biscuits into the coffee for a while (about 2 seconds on each side), break them into 2-3 parts and put them in small glasses. Place approx. 2-3 biscuits in each.
Place the mascarpone in a bowl and beat with a mixer for about 1.5 minutes. Add the kajmak and beat for about 1 minute until a creamy and slightly fluffy mass is created. Pour half of the mixture onto the sponge cakes in glasses (capacity approx. 200 ml).
Add fruit (they can be frozen if the dessert is waiting to be served and the fruit has time to thaw) or defrosted or fresh. Sour fruit can be sweetened.
Cover with the remaining cream. Place the coffee-soaked biscuits on top, convex side up. Sprinkle cocoa directly through the strainer.