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
Caramel
Cream
Tiramisu
How it's done
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Caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the cream, cover and simmer over low heat until the caramel has dissolved. Remove the lid and simmer for a further 5 mins. Set aside approx. 2 tbsp of caramel sauce, pour the remaining caramel sauce into a bowl.
Cream
Add the mascarpone to the bowl with the caramel and mix well. Carefully fold the whipped cream in with a rubber spatula, then fill into a disposable piping bag.
Tiramisu
Place the coffee, Amaretto and sugar in a shallow bowl and stir. Dip the sponge fingers in the mixture, then place three sponge fingers on each plate. Pipe the cream onto the sponge fingers, then arrange the orange segments, nuts and cacao nibs on top. Warm up the reserved caramel sauce, then drizzle it over.
How-tos
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