Tarte base 200 g Gentilini Brasil, cocoa biscuits 100 g Lurpak butter
Creamy filling 400 g Mascarpone 2 spoons of sugar 3 spoons of coffee 2 yolks 1 spoon of bitter cocoa in powder
Put the cookies in a mixer and blend them. You can also do this by hand with a rolling pin by putting cookies inside a bag or a kitchen towel. Melt the butter in a double boiler or microwave oven. Mix the butter with the biscuits. Line the cake mould with the baking paper and sprinkle with the mixture just prepared. Compact well even on the edges just like youmake with a classic shortcrust pastry. Put it to rest in the fridge while you prepare the filling. In a large bowl beat the egg yolks with the sugar then add the coffee and mascarpone. When it is well mixed put it inside the biscuit shell, if you want to help you with a pastry bag, creating tufts. Sprinkle with bitter cocoa and refrigerate until it is ready to serve. Remove a few minutes before to warm a little. Your tiramisu tart with shortbread without cooking is ready!!
If you like, sprinkle with chocolate chips