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Strawberry Crème Brûlée Tiramisu
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Strawberry Crème Brûlée Tiramisu

1 godz.Porcje: 6Nutri-Score D€€
od @brina_bakes1 importugotowano 0 razy
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Składniki

6 osób
  • strawberries (hulled, half mashed and half sliced)Warzywa i owoce400 g
  • ladyfingers (sponge fingers)Piekarnia200 g
  • mascarpone (at room temperature)Nabiał250 g
  • heavy cream (cold)Nabiał200 ml
  • egg yolksNabiał4 kawałki
  • sugar (plus extra for the brûlée topping)Spiżarnia100 g
  • vanilla extractSpiżarnia5 ml
  • gelatin sheets (bloomed in cold water)Spiżarnia4 g

na porcję

Wartości odżywcze

360kcal

Węglowodany
29 g
Białko
6 g
Tłuszcz
24 g
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Przybory

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

krok po kroku

Przygotowanie

  1. Prepare the strawberries

    • Hull the strawberries and mash half of them with a fork.
    • Slice the remaining strawberries and set aside.
    Krok 1

  2. Make the crème brûlée custard

    • Warm the cream with the vanilla in a saucepan.
    • Whisk the egg yolks with the sugar until pale, then pour in the warm cream while whisking.
    • Cook gently until the custard thickens slightly, then stir in the bloomed gelatin off the heat.
    Krok 2

  3. Fold in the mascarpone

    • Let the custard cool slightly, then fold in the mascarpone until smooth.
    • Whip the cold cream to soft peaks and fold it in gently.
    Krok 3

  4. Assemble the tiramisu

    • Layer ladyfingers in the baking dish and spread the mashed strawberries over them.
    • Cover with half of the mascarpone cream, add a layer of sliced strawberries, then the remaining cream.
    • Smooth the top and chill until set.
    Krok 4

  5. Caramelize the top

    • Sprinkle a thin, even layer of sugar over the chilled dessert.
    • Caramelize with a kitchen torch until golden and crisp, then serve.
    Krok 5
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