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Tiramisù Made In Brittany
Preparation time8 hours of resting time
For a crunchy touch, sprinkle a few slivers of praline before serving
For 4 people
- 1 Ker Cadélac Pure Butter Madeira Cake
200g mascarpone
- 1 pot of salted butter caramel cream
- 4 eggs
- 80g chocolate chips
- 2 tablespoons cocoa powder
-A pinch of salt
Preparation:
- Pour two tablespoons of caramel cream into four verrines and garnish them with small dice of Ker Cadélac Butter Madeira cake.
- Beat the egg yolks with 70g of sugar until the mixture turns white. Add the mascarpone and gently incorporate the egg whites, previously whisked to stiff peaks, and the pinch of salt. Flavour the mixture with a tablespoon of caramel.
- Apply a layer of mascarpone on the Madeira cake and top with two good tablespoons of caramel.
Garnish the verrines again with dice of Ker Cadélac Butter Madeira Cake, then sprinkle with chocolate chips.
- Top the verrine with another layer of mascarpone cream, dust with cocoa powder, and cover each verrine with cling film
- Leave for at least 8 hours in the refrigerator.
