Dessert
Crème Brûlée Tiramisu
1 hServes 8Nutri-Score D€€
D
1 h
1 hCrème Brûlée Tiramisu
recipe by
Lisa Kitahara | 北原リサ
@okonomikitchen
2 recipes
2 imports
0 cooked
what you need
Ingredients
ladyfingersBakery200 g
espresso (freshly brewed, cooled)Beverages240 ml
mascarpone (room temperature)Dairy500 g- egg yolksDairy4 pieces
sugarPantry100 g- vanilla extractPantry10 ml
- heavy cream (cold)Dairy240 ml
- brown sugar (for brûléeing the top)Pantry60 g
per serving
Nutrition
314kcal
- Carbs
- 24 g
- Proteins
- 6 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Baking dish
kitchen blowtorch
step by step
Method
- Step 1
Brew and cool the espresso
- Brew the espresso and let it cool completely.
- Pour into a shallow dish for dipping.
- Step 2
Make the mascarpone cream
- Whisk the egg yolks with the sugar until pale and thick.
- Fold in the mascarpone and vanilla extract until silky smooth.
- Whip the cold heavy cream to soft peaks and fold it in gently.
- Step 3
Soak the ladyfingers
- Dip each ladyfinger briefly into the espresso, one side then the other, so they stay firm.
- Step 4
Assemble the tiramisu
- Layer the soaked ladyfingers in the baking dish.
- Spread half the mascarpone cream over them.
- Repeat with a second layer of ladyfingers and the remaining cream.
- Smooth the top and chill until set.
- Step 5
Brûlée the top
- Sprinkle an even layer of brown sugar over the chilled cream.
- Caramelise with a kitchen blowtorch until deep amber and crackly.
- Let the top set for a moment before serving.
most cooked first