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BAM Cake converter 
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Ingredients:
- 1 packet of "baby" biscuits
- 4 eggs
- 200 g sugar
- 60 ml rum
- 450 g mascarpone cheese
- 240 ml of really strong brewed coffee
- 1 teaspoon BAM vanilla paste
- BAM Cocoa powder (for sprinkling)
Instructions:
1
First, make the coffee. Pour the coffee into a wide, shallow bowl and add two tablespoons of rum. Stir to combine. Separate the eggs into whites and yolks. Place the whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate bowl. They will be used later.
2
Whisk the egg whites with a whisk attachment and slowly add 100 g of sugar. Beat at high speed until stiff and fluffy, about 3 minutes. Transfer to a large bowl. Add the egg yolks to the mixer bowl with the remaining sugar. Beat on high speed with the whisk attachment until fluffy and pale yellow, about 3 minutes.
3
Add the mascarpone, BAM vanilla paste and 2 tablespoons of rum to the egg yolk mixture and mix well. Using a rubber spatula, add half of the egg yolk mixture to the egg whites and mix gently. Add the other half of the egg yolk mixture to the egg whites and whisk until homogeneous. Be careful not to overmix.
4
Quickly dip the biscuits on both sides in the coffee (they will fall apart if soaked longer) and place them in a single layer in the desired container. Choose a tiramisu tray and prepare the first layer of biscuits. Smooth about half of the mascarpone mixture over the soaked biscuits. Repeat with another layer of soaked biscuits. Top with the other half of the mascarpone cream. Dust with cocoa powder. Refrigerate for at least 4 hours or overnight before serving!
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