ingredients for the recipe:

For the base:

12 pieces Digestive biscuits

18 pieces of Savoiardi biscuits (Ladyfinger biscuit)

100 g Vitam (margarine)

3 g Instant coffee

7 g or 1 tsp sugar 

For the base

Powder the cookies, melt the vitam and add the coffee with the sugar, mix them all together and add them to the cookies, mix well and spread it on a plate that we have put a hoop (add if you want or parchment paper cut just enough to cover the side of the hoop or film, special film used in the molds) spread it by pressing lightly, put it in the freezer to freeze

For the tiramisu cream

Place the eggs and sugar over low heat in a bain-marie and stir them constantly about 10 minutes until fluffy and firm a little, remove them from the heat and add one by one the cheese creams, stirring lightly. Finally, add the liqueur. Put it in the hoop over the cookies we have spread earlier, put it back in the freezer until it thickens. For about 5:30 hours. Remove it, spread cocoa powder mixed with powdered sugar, a little vanilla , take it out of the mold, remove the plastic wrap and cut it *.

For decoration

If you want, you can decorate it with whipped cream rosettes and place a chocolate leaf sheet on top.

For the chocolate leaf see the recipe here 

Tips: If it is very cold, dip the knife in hot water, wipe it and cut a piece, wipe the knife again and repeat the same movement for all the pieces.

The mint buddies, if you want, put them in the refrigerator with kitchen paper, (not in bowls with a lid) will dry and you will have dry mint for your food