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Vacherin style tiramisu cream, cocoa |


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


It's important to prepare at the last moment so the ice cream won't melt.


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 min

Preheat your Oven at 194 °F

  • 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.

It's important to prepare at the last moment so the ice cream won't melt.

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