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Nouveautés
Berry Tiramisu
Discover the #ChocoFav twist on this classic Italian dessert
Ingredients
- 1 container of mascarpone cheese (475 g)
- 5 egg yolks
- ¾ cup sugar
- 1½ cup 35% cream
- 1 cup of chocolate drops or approximately 3/4 cup of melted chocolate fondue of the flavour of your choice.
- 1 tsp. vanilla extract
- ½ cup espresso coffee
- ¼ coffee liqueur (Baileys
- 1½ cup diced strawberries (brunoise method) (approximately 3 oz. in a small container)
- 2 cup fresh raspberries (2 containers)
- ¼ cup cocoa powder
- 24 finger biscuits (Ladyfingers)
Celebrate summertime with this refreshing Tiramisu recipe with white chocolate, red berries and a hint of coffee. Delicious!
Buy my chocolate drops
Instructions
- Dice the strawberries and mix in a bowl with raspberries.
- Whip the cream with ¾ of the sugar and put in the refrigerator.
- Melt the chocolate drops (or your fondue) and set aside at room temperature.
- Mix the coffee and liqueur in a deep dish and set aside.
- Heat the water in a pot to make a double boiler (bain marie).
- Whisk the yolks with ¼ of the sugar and then heat using the bain marie. It should be only slightly warmer than 37°C (body temperature) to the touch.
- Whisk the yolk and sugar mixture for about 5 minutes (until the mixture whitens).
- Pour the melted chocolate into the yolk mixture and blend well. Add the whipped cream and mascarpone cheese by alternating one ingredient and then the other (a two-step process).
- Start assembling the tiramisu.
- Soak the finger biscuits (which have been cut in two) in the coffee and liqueur mixture, one by one, for approximately 3 seconds before placing them at the bottom of each glass.
- Add the mascarpone mixture, cocoa powder and about 1 ½ tbsp. of the fruit mixture. Repeat.
- Refrigerate the tiramisu for 12 hours.
- Before serving, sprinkle with cocoa powder.
