Dessert
Silky Smooth Tiramisu Cream (Sabayon Method)
30 minServes 6Nutri-Score D€€
D
30 min
30 minSilky Smooth Tiramisu Cream (Sabayon Method)
what you need
Ingredients
egg yolks (at room temperature)Dairy4 pieces
sugarPantry100 g
milkDairy60 ml- mascarpone (at room temperature)Dairy250 g
- heavy cream (very cold)Dairy250 ml
per serving
Nutrition
317kcal
- Carbs
- 20 g
- Proteins
- 4 g
- Fat
- 25 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
Kitchen thermometer
Stand mixer
step by step
Method
- Step 1
Heat the sabayon base
- Whisk the egg yolks, sugar and milk together in a bowl.
- Place over a saucepan of simmering water and whisk constantly until the mixture reaches 160°F (71°C).
- Step 2
Whip until pale and thick
- Keep whisking until the sabayon is pale, thick and falls in a ribbon.
- Step 3
Cool while mixing
- Transfer to the mixer and beat on low speed to cool the sabayon down.
- Beat in the mascarpone until completely smooth.
- Step 4
Whip the cream
- Whip the cold heavy cream to stiff peaks.
- Step 5
Fold together
- Gently fold the whipped cream into the mascarpone sabayon in batches.
- Stop as soon as it is combined — do not over mix, to keep the cream airy and silky.