John Myers
Contents
show
Sabine’s Tiramisu in Glass
The perfect sabine’s tiramisu in glass recipe with a picture and simple step-by-step instructions.
For the biscuit
- 3 Eggs
- 100 g Sugar
- 50 g Amarettini almond biscuits
- 3 tbsp Water cold
- 50 g Strength
- 75 g Flour
- 1 teaspoon Baking powder
for the cream
- 250 g Mascarpone
- 3 tbsp Amaretto
- 1 packet Vanilla sugar
- 50 g Sugar
- 250 g Cream
for watering
- 1 Espresso
- 2 tbsp Amaretto
for pollinating
- Cocoa powder
- First put the amarettini in a freezer bag and crumble with the rolling pin, set aside
- Separate the eggs, beat the egg whites with the cold water until stiff, pour in the sugar, then fold in the egg yolks. Mix flour with starch and baking powder, sieve and fold in carefully. Finally fold in the amaretti crumbs.
- Spread the dough on a baking sheet lined with baking paper and bake in the oven at 175 ° C / fan for approx. 10 – 12 minutes. Place the finished sponge cake on a cloth sprinkled with sugar, peel off the paper and let it cool down.
- Mix together all the cream ingredients – except for the cream. Whip the cream until stiff and fold in.
- Mix the espresso and amaretto.
- Cut out 15 circles from the biscuit base. Place a circular base in each glass and soak it with a little espresso and amaretto mixture. Pour the mascarpone cream into a piping bag and pour some of it on the sponge cake base. Put a second circle on top, put some of the liquid on top again and sprinkle cream on it again. Now cover with the 3rd floor and chill. Dust with cocoa before serving.
- I put some mascarpone cream aside and sprinkled a tuff on the cocoa before serving.
Facebook Comments