Curd Cheese and Honey Tiramisu

For the curd-honey tiramisu, make a very strong coffee and let it cool. Empty the coffee into a soup plate and add the rum.

Mix the curd, whipped cream, mascarpone and honey well. Line an oblong mold with plastic wrap.

Dip biscuits in the coffee-rum mixture for not too long and start layering. On top is the first layer of mascarpone cream, then another layer of biscuits, cream, biscuits, and so on. You end with a layer of cream.

If you want to turn the tiramisu onto a plate, you should end with a layer of biscotti, because then the whole thing won’t stick to the plate.

Cover the tiramisu with plastic wrap and let it rest in the refrigerator for at least half a day. When cold, remove the curd-honey tiramisu from the mold with the cling film, cut it into slices and place two of them on the plate. Before serving, sprinkle the slices with cocoa by finely sifting the cocoa through a sieve over the plate.

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