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Vacherin style tiramisu cream, red berry coulis |

Sweet

Presented like a jam in a glass jar. The bottom is lined with tiramisu cream, covered with a nice red fruit coulis, topped with pieces of meringue and berries.

Ingredients

Recipe for 12 tapas

Mascarpone cream

400 Ml

35% whipping cream

200 Gr

Mascarpone cheese

1 Unit(s)

Egg yolk

60 Gr

Sugar

meringue

60 Gr

Egg white

35 Gr

Sugar

40 Gr

Icing sugar

Red berry coulis

125 Ml

Strawberry in purée

225 Ml

Raspberry puree

250 Gr

Strawberry

125 Gr

Raspberries

12 Scoop(s)

Vanilla ice cream

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.