John Myers
Contents
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Ingredients
Hazelnut ice cream
- 200 ml Cream
- 200 ml Milk
- 4 tbsp Nut and nougat cream sweet
Raspberry mirror
- 1 Bowl Raspberries
- 1 pinch Sugar
Tiramisu
- 3 Pc. Eggs
- 50 g Sugar
- 250 g Mascarpone
- 1 pinch Lemon zest
- 200 g Ladyfingers
- 4 Pc. Espresso
- 5 cl Coffee Liqueur
- Cocoa powder
Instructions
Hazelnut ice cream
- Mix all ingredients together, chill or immediately put in the ice cream maker.
Raspberry mirror
- Heat the raspberries in a saucepan with a little sugar to taste. Puree the raspberries with a blender and then strain them through a sieve.
Tiramisu
- Separate eggs. First, beat the egg whites until stiff and pour in half of the sugar. Then beat the egg yolks with the remaining sugar until creamy. Stir the mascarpone and lemon zest into the egg yolk mixture and then fold into the egg whites. Put half of the ladyfingers in a mold and soak them with espresso and liqueur. Fill up with half of the mascarpone mixture, smooth it out and repeat the process. Let cool in the refrigerator for a good 4 hours.
Nutrition
Serving: 100gCalories: 298kcalCarbohydrates: 28.1gProtein: 4.3gFat: 17.6g
