John Myers
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Two Kinds of Tiramisu (Christian Häckl)
The perfect two kinds of tiramisu (christian häckl) recipe with a picture and simple step-by-step instructions.
Tiramisu I
- 6 piece Protein
- 1 piece Vanilla pod
- 6 piece Egg yolk
- 80 g Powdered sugar
- 3 packet Vanilla sugar
- 500 g Mascarpone
- 50 piece Ladyfingers
- 1 Cup Coffee
- 1 Splash High proof rum
- 1 tbsp Cocoa powder
Tiramisu II
- 400 ml Whipped cream
- 80 g Powdered sugar
- 500 g Vanilla yogurt
- 2 piece Lemons
- 200 g Frozen raspberries
- 50 piece Ladyfingers
Tiramisu I
- For the tiramisu 1, beat the egg white until stiff. Scrape out the vanilla pod and add to the egg yolks, then beat with the powdered sugar and vanilla sugar until frothy.
- Now whip the egg mixture with mascarpone (not too cold – preferably room temperature). Then fold in the egg whites. Briefly dip the egg biscuits in a mixture of coffee and rum. Place the egg biscuits and cream in layers in a bowl. Start with egg biscuits and finish with cream. Let it steep in the refrigerator for a few hours. Sprinkle with cocoa and serve.
Tiramisu II
- For the tiramisu 2, whip the whipped cream with 40 g sugar until stiff and fold in the vanilla yoghurt.
- Add the zest of half a lemon. Puree the thawed raspberries and add sugar and lemon juice as desired. Then pass the pureed raspberries through a fine sieve to remove the stones.
- Place the egg biscuits and cream in layers in a bowl. Start with egg biscuits and finish with cream. Then distribute the raspberry glaze evenly on top and let it steep in the refrigerator for at least 6 hours.
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