Servings: 10 servings
Ingredients
Mascarpone cream:
- 100 g milk
- 20 g heavy cream
- 50 g egg yolk
- 50 g white sugar
- 330 g mascarpone cheese
- 10 g vanilla extract
- 3 g orange blossom water
- 200 g heavy cream whipped to soft peaks
Syrup:
- 200 g milk
- 100 g Malibu
- 5 g vanilla extract
Extra:
- 20 ladyfingers
- Meringues for topping
- Lime zest for decor
Instructions
Mascarpone cream:
- Heat up the milk and cream.
- Mix the egg yolk and sugar in a bowl. Pour the milk over the egg in steady stream.
- Place back on heat and cook to 82C.
- Strain then cool down to room temperature.
- Mix it with the mascarpone cream, then add the vanilla and orange blossom water.
- Fold in the whipped cream.
Syrup:
- Combine all the ingredients together in a bowl.
To assemble:
- Line a square cake frame (20x20cm) with acetate sheet.
- Gently soak up the ladyfingers and arrange them at the bottom of the frame.
- Pour half of the mascarpone cream then cover with a second layer of ladyfingers.
- Top with the remaining cream.
- Place the tiramisu back in the fridge for at least 8 hours to set.
- Remove the cake frame and acetate then decorate with meringues and lime zest.
- Enjoy!
Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!