Mojito Tiramisu

As the heat is still pressing, even though we are in autumn ... I have prepared this super fresh dessert that I'm sure you will love it! mojito tiramisu It is super easy to make and very original, for those who prefer a drink to coffee after lunch or dinner.

This is how it is elaborated:

INGREDIENTS (for 4 glasses):

Aged rum
Lima
2 tablespoons brown sugar
2 tablespoons white sugar
Half a glass of water
Lemon peel
Zest from the peel of a lime
10 mint leaves
Soletilla biscuits
250 gr mascarpone
2 eggs

STEP BY STEP:

We prepare the syrup to dip the soletillas: in a saucepan we put the water, the mint, the lemon peel (better without the white to avoid bitterness), 2 tablespoons of brown sugar and a good splash of rum (it also goes to taste! if you like more rum flavor or not). Bring to a boil and let the sugar dissolve and leave it over medium heat until it no longer smells of alcohol (that is, it will have evaporated). Remove it and let it cool down a little.
We make the cream. First whip the 2 egg whites until stiff, adding a spoonful of white sugar little by little, until it forms peaks.
In a bowl put the mascarpone, the 2 egg yolks, the other tablespoon of white sugar, and the zest of a lime that you have previously washed and dried very well. Stir with a whisk or a mixer until you have a homogeneous cream.
Next, add the egg whites to the bowl until stiff, and with the help of a spatula, integrate everything with enveloping movements from bottom to top (never with a mixer or quickly, otherwise, it is useless to have whipped the egg whites).
Assemble the glasses: first dip half a soletilla in the syrup, which is no longer hot, and place it at the bottom of the glass, cover with the cream, then dip 2 or 3 soletilla halves again, and place them on top, and again another layer of mascarpone, and so on until filling the glass or the container we use, finishing, always with the cream.
Decorate with a little brown sugar, a little lime zest, and a mint leaf. Let it cool in the refrigerator for at least two hours (if you are going to leave it longer, cover it with cling film or cling film so that the cream does not dry out).