How to make
For this tiramisu, the egg whites are beaten into a foamy mixture.
Separately, beat the yolks with the powdered sugar until a white mixture is obtained.
To the already beaten egg yolks, add the sour cream and cottage cheese and mix them well, then add the beaten egg whites.
Add the liqueur to the already cooled espresso, dip the biscuits and arrange them in a rectangular tray close to each other.
After arranging the first row, pour half of the cream. The same procedure is repeated.
Dip the biscuits in the espresso and liqueur, arrange them on top and pour the rest of the cream over them.
Sprinkle well with cocoa and the tiramisu with sour cream and cottage cheese is left for at least 8 hours in the refrigerator.
