- 2 packets of sponge fingers or sponge sheets
- 500ml of strong coffee
- 50ml of Tia Maria.
- 1kg mascarpone
- 800ml of cream
- 400g white chocolate
- 8 egg yolks
- 3 leaves gelatine, soaked in cold water
- 100ml of syrup from cherries
- 100g griottine cherries
- 150g sugar
- 1 vanilla pod
cherry tiramisu
peter Jackson
7th November 2011
cherry tiramisu
Whisk cream, mascarpone and vanilla together until stiff peaks.
Whisk egg yolks to sabayon, boil th...
Ingredients
Method
Whisk cream, mascarpone and vanilla together until stiff peaks.
Whisk egg yolks to sabayon, boil the sugar with 50ml of water to 118oc pour onto egg yolks and whisk until cold.
Warm griottine syrup add the gelatine and white chocolate.
Fold the chocolate mix into the mascarpone mix with the cherries.
Soak the sponge fingers in the coffee place in bottom of mould, then a layer of the cream, followed by another layer of soaked sponge fingers then top with the cream.
Place in fridge for 3 hours to set. Portion into 3cm square potions
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