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Vacherin style tiramisu cream


Ice cream covered with tirmaisu cream and topped with meringue and cocoa.


Recipe for 12 Tapas

Mascarpone cream

330 Ml
35% whipping cream
160 Gr
Mascarpone cheese
1 Unit(s)
Egg yolk
60 Gr

4 Tbsp
Cocoa powder

2 Tsp
Coffee flavor


50 Gr
Egg white
35 Gr
40 Gr
Icing sugar


4 Scoop(s)
Vanilla ice cream

Preparation time: 60.00 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.

  • Meringue

    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.

  • Plating

    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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Class with similar recipe

Thursday, August 6th18:00 to 21:00
Old Montreal
90$ / pers.
6 à 8 TAPAS

6 à 8 TAPAS

Tapas Afterwork ! 2 glasses of wine offered

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90$ / pers.
8 places disponibles

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