John Myers
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Tiramisu Terrine on Marinated Forest Fruits and Banana Frappé
The perfect tiramisu terrine on marinated forest fruits and banana frappé recipe with a picture and simple step-by-step instructions.
Banana frappé
- 2 piece Banana
- 500 ml Milk
- 2 piece Vanilla ice cream balls
Biscuit
- 280 g Eggs
- 100 g Sugar
- 1 pinch Salt
- 1 pinch Lemon peel
- 1 pinch Vanilla sugar
- 50 g Flour
- 50 g Wheat starch
- 1 Cup Coffee
Tiramisu
- 4 piece Egg yolk
- 80 g Sugar
- 500 g Mascarpone
- 50 g Icing sugar
- 1 shot Rum
- 1 shot Advocaat
- 2 piece Protein
- 20 g Sugar
Banana frappé
- Mix the peeled bananas with the milk and 2 scoops of vanilla ice cream.
Biscuit
- Beat the eggs, sugar with a little lemon zest, salt and vanilla sugar until creamy. Mix the wheat flour and cornstarch and fold into the egg mixture. Spread the sponge cake evenly on a baking sheet and then bake the mixture at 220 ° C. Then the biscuit has to cool down to continue! As soon as it has cooled down, drizzle with cold coffee.
Tiramisu
- Beat the egg yolks and sugar until frothy. Mix the mascarpone, icing sugar, rum and eggnog. Beat the egg white and sugar until stiff and mix everything together. A nice shape is covered with cling film and then a layer of mascarpone cream is added. These pass nicely. Cut the biscuit drizzled with cold coffee so that it fits into the shape and on the mascarpone cream. Then another layer of mascarpone cream is added and then the whole thing is covered with foil and placed in the refrigerator. When the terrine has cooled down, tilt it out of the mold and cut into small pieces.
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