Vacherin style tiramisu cream
Ice cream covered with tirmaisu cream and topped with meringue and cocoa.
IngredientsRecipe for 12 Tapas
Preparation time: 60 min
- Mascarpone cream
In a bowl, mix the egg yolks with the sugar and whisk until your mixture whitens. Add the mascarpone and cream and whisk the mixture until it becomes a nice firm cream. Transfer the mascarpone cream to a pastry bag.
Beat the egg whites until stiff, tighten them with sugar then hand stir in the sifted powdered sugar. With a pastry bag and a plain tip, make small meringue balls on a baking sheet lined with parchment paper. Preheat your oven to 90°C (194°F), bake for about 1 hour 30 minutes. Once cooled, you can crush the meringue slightly or leave them as is if your balls are not too big.
In a glass, put a scoop of vanilla ice cream and pour the tiramisu cream on top. Add chunks of meringue and cocoa powder.
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