VANILLA AND CARAMEL TIRAMISU
-
VANILLA MASCARPONE CREAM
- Mascarpone 375 g
- Coffee 225 g
- Sponge biscuit 225 g
- Sugar 75 g
- Eggs 4
- VALRHONA cocoa powder 2 tbsps.
- NOROHY Organic Bourbon Vanilla Extract 20 g
Make 0.25L of strong black coffee and set it aside in a bowl until you are ready to complete the recipe.
Separate the yolks from the whites. Mix the egg yolks with 35g of sugar until creamy.
Gradually add the mascarpone, folding it in gently. Add the vanilla extract and mix it in.
Gradually beat the egg whites and remaining sugar. Add the whites to the mascarpone mixture and mix them in using a spatula (taking care to keep the whites smooth) until you have an airy, homogenous mixture.
Leave to set in the refrigerator
-
CREAMY VANILLA CARAMEL
- Heavy cream 30% 200 g
- Milk 50 g
- Glucose 160 g
- Fleur de sel 1 g
- Sugar 100 g
- Butter 70 g
- NOROHY Organic Bourbon Vanilla Extract 15 g
Heat the cream, milk, 50g of glucose, vanilla extract and fleur de sel.
Make a caramel using the sugar and 30g portion of glucose, then deglaze it with the hot cream.
Leave it to cook for a few minutes, mixing all the while Add the butter once the mixture has cooled.
Mix and leave to cool
-
FINISHING TOUCHES
Pour the coffee into a large bowl and dip in the sponge biscuit very briefly so they don’t soak up too much. Start assembling the tiramisu by making a thin layer of vanilla mascarpone cream.
Add a layer of coffee-soaked biscuits, followed by another layer of mascarpone cream.
Pipe the vanilla-flavored caramel on top, add another layer of sponge biscuits, then finish off with a layer of vanilla mascarpone cream. Sprinkle on some cocoa powder.
Save recipe
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download !
DOWNLOAD A PDF OF THE RECIPE
