Tiramisu

• 1 ½ cup mascarpone cheese
• 7 ounces heavy whipping cream
• 1 1/3 cup whole milk
• 1 cup powdered sugar
• 1 tbsp Amaretto
• 1 cup coffee
• 8 ladyfingers or sponge fingers
• cocoa powder to garnish

DIRECTIONS:

1. Mix the mascarpone cheese, milk, heavy cream, and 1/3 cup of powdered sugar.
2. Pass it all through a fine mesh sieve and put it inside the ICO Whipped Cream Dispenser. Close dispenser and charge with 1 N2O cartridge.  Shake the dispenser a few seconds, so that the gas mixes with the contents. TIP: The consistency of the cream is directly related to the number of times you shake the dispenser after charging it.  For a stiffer consistency, more shaking is required.  For a softer consistency, less shaking is required.
3.  Let the filled whipper cool in the refrigerator in vertical position for a minimum of 4 hours.
4. Prepare coffee and add amaretto and remaining sugar. Dip ladyfingers in coffee.
5.  Create a base of ladyfingers followed by the tiramisu cream and repeat to create a layer or two if desired. Sprinkle cocoa on top.
6.  This can also be served in a cup without biscuits.