tiramisu variation

tiramisu variation

Cut the brick sheets into long strips and grease them with butter. Turn strips into a braid and sprinkle with coarse salt. Bake briefly in the oven at 180°C. Melt milk chocolate with strong coffee and amaretto. Finishing on the dessert plate: bridge two brownies with a brick braid. Place a scoop of warmed chocolate sauce in the middle with a heap of crumble on top. Next to it a layer of mascarpone mixture with toasted almond flakes and a scoop of ice cream. Finish with icing sugar.
ingredients - info
sugar almonds filo pastry coarse salt milk chocolate coffee amaretto vanilla ice-cream icing sugar
Make the brownies according to the recipe on the packet. Mix the mascarpone with whipped cream, icing sugar and vanilla sugar. For the crumble, mix 75 gr flour with 75 gr crumbled boudoirs, 150 gr soft butter, 150 gr sugar and a spoonful of shaved almonds. Place this on a sheet of baking paper and bake for 30 minutes at 210°C or until golden brown. Leave to cool and crumble.
Nederlands - français
brownies dough mascarpone fresh cream icing sugar vanilla sugar pastry flour boudoirs butter
?
Belgian Cuisine and more creative cooking

tiramisu variation

sugar almonds filo pastry coarse salt milk chocolate coffee amaretto vanilla ice-cream icing sugar
Cut the brick sheets into long strips and grease them with butter. Turn strips into a braid and sprinkle with coarse salt. Bake briefly in the oven at 180°C. Melt milk chocolate with strong coffee and amaretto. Finishing on the dessert plate: bridge two brownies with a brick braid. Place a scoop of warmed chocolate sauce in the middle with a heap of crumble on top. Next to it a layer of mascarpone mixture with toasted almond flakes and a scoop of ice cream. Finish with icing sugar.
Make the brownies according to the recipe on the packet. Mix the mascarpone with whipped cream, icing sugar and vanilla sugar. For the crumble, mix 75 gr flour with 75 gr crumbled boudoirs, 150 gr soft butter, 150 gr sugar and a spoonful of shaved almonds. Place this on a sheet of baking paper and bake for 30 minutes at 210°C or until golden brown. Leave to cool and crumble.
brownies dough mascarpone fresh cream icing sugar vanilla sugar pastry flour boudoirs butter
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS