A revisited version of the traditional Italian dessert.
Ingredients (for 6 people)
- 250g mascarpone
- 125g white chocolate (Nevea 29%)
- 3 eggs
- 1 pinch of salt
- 24 toasted dark chocolate hazelnuts
- 36 crunchy hazelnut cookies
- 1 tsp lean cocoa powder
For the syrup:
- 8 cl tight coffee
- 1 tsp agave syrup
- 1 tsp amber agricultural rum
Preparation
- Whisk the mascarpone with an electric mixer to smooth it out. Gently melt the white chocolate and add it to the mascarpone while continuing to whisk.
- Separate the whites from the egg yolks. Whisk them vigorously until they lightly blanch, then stir them into the white mascarpone-chocolate mixture.
- With the clean batter's whisks, turn the whites into firm snow with salt, gradually increasing the speed. Remove 1/2 of the mounted whites and whip them vigorously in the previous preparation to facilitate their integration.
- Gently stir in the rest of the whites, using a spatula or maryse, lifting the mixture well.
- Prepare the syrup: mix all the ingredients together.
- Coarsely crush toasted hazelnuts coated with dark chocolate.
- In the bottom of a dish, store half of the crunchy hazelnut cookies quickly soaked in syrup. Divide half the cream and the crushed hazelnuts over the top.
- Arrange a second layer of syrup-soaked cookies and cover with remaining white chocolate mascarpone cream.
- Cover the dish and store in the refrigerator for at least 4 hours.
- When ready to serve, put the cocoa powder in a small sieve and sprinkle over the tiramisu.
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