Ingredients
Hint:
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
kochen@bettybossi.ch
Cream
Tea
Mascarpone cream
Tiramisu
To decorate
Utensils
One mould (holding approx. 2 l)
How it's done
Cream
Place the cream and teainto a bowl, mix and leave to infuse in the fridge for approx. 12 hrs. or overnight.
Tea
Pour the boiling water over the tea bags, add the sugar, leave to brew for approx. 4 mins. Pour the tea through a sieve into a measuring cup, leave to cool.
Mascarpone cream
Place the sugar and egg yolks in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in the mascarpone. Beat the egg whites with the salt until stiff. Pour the chilled cream through a sieve into a measuring cup, whip until stiff. Carefully fold the whipped cream and then the beaten egg whites into the mixture using a rubber spatula.
Tiramisu
Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the tea. Spread half of the mascarpone mixture on top. Dip the remaining sponge fingers into the tea, place on top, and spread the remaining mixture over them. Cover the tiramisu and chill for approx. 2 hrs.
To decorate
Garnish the tiramisu with the tea.
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