Dessert
Crème Brûlée Tiramisu
1 hPour 6Nutri-Score D€€
D
1 h
1 hCrème Brûlée Tiramisu
ce qu’il vous faut
Ingrédients
ladyfingersBoulangerie200 g
milkProduits laitiers240 ml- brown sugar (for the soaking milk)Épicerie30 g
- vanilla bean paste (for the soaking milk)Épicerie5 ml
egg yolksProduits laitiers4 morceaux
sugarÉpicerie67 g- vanilla extractÉpicerie5 ml
- heavy cream (cold)Produits laitiers240 ml
- mascarpone cheeseProduits laitiers60 g
- crème brûlée custard (prepared the day before, chilled)Produits laitiers400 g
- sugar (for caramelizing the top)Épicerie40 g
par portion
Nutrition
333kcal
- Glucides
- 29 g
- Protéines
- 5 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Casserole
Plat allant au four
Thermomètre de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Whisk the egg mixture
- Whisk the egg yolks, sugar and vanilla extract until pale and butter yellow.
- Étape 3
Whip the cream
- Whip the cold heavy cream in a bowl until fluffy.
- Étape 4
Make the mascarpone cream
- Fold the egg mixture into the mascarpone cheese.
- Gently fold in the whipped cream until smooth and airy.
- Étape 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.
- Étape 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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