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Crème Brûlée Tiramisu
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Crème Brûlée Tiramisu

1 godz.Porcje: 6Nutri-Score D€€
od @culinaryhijabi2 importyugotowano 0 razy
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Składniki

6 osób
  • ladyfingersPiekarnia200 g
  • milkNabiał240 ml
  • brown sugar (for the soaking milk)Spiżarnia30 g
  • vanilla bean paste (for the soaking milk)Spiżarnia5 ml
  • egg yolksNabiał4 kawałki
  • sugarSpiżarnia67 g
  • vanilla extractSpiżarnia5 ml
  • heavy cream (cold)Nabiał240 ml
  • mascarpone cheeseNabiał60 g
  • crème brûlée custard (prepared the day before, chilled)Nabiał400 g
  • sugar (for caramelizing the top)Spiżarnia40 g

na porcję

Wartości odżywcze

333kcal

Węglowodany
29 g
Białko
5 g
Tłuszcz
22 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Rondel
  • Naczynie żaroodporne
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Whisk the egg mixture

    • Whisk the egg yolks, sugar and vanilla extract until pale and butter yellow.
    Krok 2

  3. Whip the cream

    • Whip the cold heavy cream in a bowl until fluffy.
    Krok 3

  4. Make the mascarpone cream

    • Fold the egg mixture into the mascarpone cheese.
    • Gently fold in the whipped cream until smooth and airy.
    Krok 4

  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.
    Krok 5

  6. Chill and caramelize

    • Chill the tiramisu until set.
    • Sprinkle sugar over the top and caramelize it with a torch just before serving.
    Krok 6
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