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Tiramisu

Tiramisu

By Pascal  

January 14, 2019

Directions

SPOONED COOKIES

1Preheat oven to 325 F

2Separate egg whites from egg yolks

3Beat egg whites while slowly adding sugar in 3 segments

4In other bowl, beat 5 egg yolks with 50 g of sugar

5Sift dry ingredients separately and incorporate them to the egg yolks and sugar mix

6Slowly fold in egg whites with spatula until blended

7Spread mixture on cookie sheet and cook for 12 minutes at 325 F

8Set aside

MASCARPONE CREAM

1Whip cream to obtain whipping cream

2Beat egg yolks and sugar with whisk

3Cream together whipped cream and mascarpone

4Incorporate liquids : Omerto and Brulerie Coffee to egg yolk and sugar mixture

PUNCH SYRUP

1Prepare coffee

2Dissolve sugar, then add Omerto and mix together

ASSEMBLING

1Cut out cookie with chosen cookie cutter

2Drench the cookie

3Spread half the mascarpone cream on layer of cookies

4Cover with second coat of drenched cookies

5Then another coat of cream

6Sift a little cocoa on top

7Refrigerate for at least 2 hours. Serve in the next 24 hours. For more extravagance, ad a tomato chip on top!

Ingredients

SPOONED COOKIES

5 egg yolks

50 gr of sugar

75 gr of flour

35 gr of cornstarch

30 gr of almond powder

1 pinch of salt

MASCARPONE CREAM, COFFEE FROM BRULERIE DE CHARLEVOIX AND OMERTO WINE

200 gr of Mascarpone

200 gr of cream

5 egg yolks

100 gr of sugar

70 gr of coffee from Brulerie Charlevoix

50 gr of Omerto

SIROP PUNCH, CAFÉ OMERTO

250 gr of Brulerie Charlevoix coffee

125 gr of Omerto

75 gr of sugar

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