Dessert
Crème Brûlée Tiramisu
1 Std.Für 6Nutri-Score D€€
D
1 Std.
1 Std.Crème Brûlée Tiramisu
was Sie brauchen
Zutaten
ladyfingersBackwaren200 g
milkMilchprodukte240 ml- brown sugar (for the soaking milk)Vorräte30 g
- vanilla bean paste (for the soaking milk)Vorräte5 ml
egg yolksMilchprodukte4 Stücke
sugarVorräte67 g- vanilla extractVorräte5 ml
- heavy cream (cold)Milchprodukte240 ml
- mascarpone cheeseMilchprodukte60 g
- crème brûlée custard (prepared the day before, chilled)Milchprodukte400 g
- sugar (for caramelizing the top)Vorräte40 g
pro Portion
Nährwerte
333kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 5 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Stielkasserolle
Auflaufform
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the ladyfingers
- Warm the milk with the brown sugar and vanilla bean paste in a double boiler until the sugar dissolves.
- Dip the ladyfingers briefly in the warm milk so they soften without falling apart.
- Schritt 2
Whisk the egg mixture
- Whisk the egg yolks, sugar and vanilla extract until pale and butter yellow.
- Schritt 3
Whip the cream
- Whip the cold heavy cream in a bowl until fluffy.
- Schritt 4
Make the mascarpone cream
- Fold the egg mixture into the mascarpone cheese.
- Gently fold in the whipped cream until smooth and airy.
- Schritt 5
Assemble the tiramisu
- Start with a layer of mascarpone cream in the dish.
- Add a layer of soaked ladyfingers, then a layer of crème brûlée custard followed by mascarpone cream.
- Repeat to get two layers of custard and one layer of mascarpone cream.
- Schritt 6
Chill and caramelize
- Chill the tiramisu until set.
- Sprinkle sugar over the top and caramelize it with a torch just before serving.
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