Vacherin style tiramisu cream, red berry coulis |

Preparation time: 60 min

• Mascarpone cream

  In a bowl, mix the egg yolks with the sugar and whisk until your mixture whitens. Add the mascarpone and cream and whisk the mixture until it becomes a nice firm cream. Transfer the mascarpone cream to a pastry bag and fill in the bottom third of the glass jar.

• Meringue

  Beat the egg whites until stiff, tighten them with sugar then hand stir in the sifted powdered sugar. With a pastry bag and a plain tip, make small meringue balls on a baking sheet lined with parchment paper. Preheat your oven to 90°C (194°F), bake for about 1 hour 30 minutes. Once cooled, you can crush the meringue slightly or leave them as is if your balls are not too big.

• Red berries coulis

  Mix the fruit purees.

  Wash and cut the fresh fruits.

• Plating

  In a glass jar or masson jar with the tiramisu cream in the bottom, place a nice scoop of vanilla ice cream. Garnish with the red berry coulis, fresh fruits and little meringue chips.