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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One mould (holding approx. 2 l)
How it's done
Beat the cream until stiff. Stir in the yoghurt, clotted cream and elderflower syrup, cover and chill.
Place half of the cantucci (biscotti) in the dish. Puree the strawberries with the champagne, drizzle half of the puree over the biscotti. Top with half of the strawberries and half of the elderflower cream. Scatter the remainder of the biscotti on top, drizzle with the rest of the puree. Top with the remainder of the strawberries and elderflower cream, cover and chill for approx. 1 hr.
Top the tiramisu with biscotti and strawberries.
|Tip:||Instead of champagne, use a dessert wine (Muscat, Vin Santo, Marsala).|
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