Quick and easy, perfect to enjoy with friends
Our friend Cristina, author of the blog ‘Clelia Bakery’, has created a mouth-watering dessert by transforming Sbrisola Almond Corn into a Tiramisù that will win everyone’s palate.
The recipe
- Ingredients
- 1 cup of coffee
- 2 egg yolks (35 g)
- 65 g sugar
- 15 g water
- 250 g mascarpone cheese
- Sbrisola Almond Corn
- q.b. cocoa
- a teaspoon rum
Directions
In a small saucepan, prepare the cream base with the eggs: mix the egg yolks with the sugar, water and rum with a hand whisk. Cook the mixture, stirring gently over the heat for about five minutes until the cream has firmed up. Then pour into a planetary mixer or bowl and whip with electric whips until cool.
Separately, whip the mascarpone cheese for a few minutes and then add the previously prepared cream, mixing gently. Pour the mixture into a pastry bag with a star tip and leave in the fridge for 30 minutes.
Plating
In a cup, place the crumbled Sbrisola in the base, drizzle with coffee and alternate layers of mascarpone cream with more Sbrisola, finishing with a nice dollop of cream, some Sbrisola crumbles and a generous sprinkling of cocoa. Taste immediately to enjoy the crunchiness of the Sbrisola combined with the softness of the cream.
