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Vacherin style tiramisu cream, cocoa |

Sweet

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

Note

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

Ingredients

Recipe for 12 Tapas

Mascarpone cream

330 Ml

35% whipping cream

160 Gr

Mascarpone cheese

1 Unit(s)

Egg yolk

60 Gr

Sugar

Topping

4 Tbsp

Cocoa powder

Meringue

50 Gr

Egg white

35 Gr

Sugar

40 Gr

Icing sugar

Garnish

12 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.

Class with similar recipe

Sunday, December 21st 18:00 to 21:00

Plateau Mont-Royal

110 $ / pers.

L'ATELIER DU CHEF

Let yourself be drawn into your chef's world and create a delicious 3-course Italian-inspired meal! Glass of prosecco on arrival!

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More information

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110 $ / pers.

12 places disponibles