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Biscoff tiramisu

Biscoff tiramisu

Preparation : 25 min Resting : 12 hr
Cooking : - Equipment :
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Serves SERVES 8 to 10 :
5 eggs
60 g sugar
300 g biscoff biscuits
1 pinch salt
500 g mascarpone
200 ml filter coffee or espresso
3 tblsp marsala or amaretto (optional)
1

Insert egg whisk in very clean bowl. Break eggs and separate whites from yolks. Put whites in bowl with a pinch of salt and run BEATEN EGG WHITES programme after removing cap from opening. Set aside.

2

Then, place yolks in bowl, add sugar and run EXPERT programme, 2 minutes/speed 13 (without heating).

3

Beat until white then add mascarpone and run EXPERT programme 2 minutes/speed 12 (without heating).  Carefully fold beaten egg whites into mascarpone cream using a spatula.

4

Set aside 1/4 of biscoff biscuits. Soak remaining biscuits in cold coffee and spirits. Line bottom of dish with soaked biscuits.

5

Then add cream, cover with soaked biscuits, then add another layer of cream and refrigerate overnight. 

6

Insert transparent bowl and blend remaining 1/4 of biscuits in mini bowl with FOOD PROCESSOR programme. Set aside. 

7

Before serving, sprinkle with ground biscoff biscuits.

© 2014 Hachette Livre (Marabout)

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