Filter
Reset
Sort ByRelevance
Nana Anna
Crunchy nut caramel tiramisu
Crunchy nut caramel tiramisu
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the sugar in a saucepan and let it caramelise slowly on low heat. Move the pan occasionally to prevent burning but do not stir.
-
Prepare a sheet of baking paper. Add the hazelnuts when the caramel is deep brown in color and scoop.
-
Pour the caramel with the nuts on the baking paper and allow to cool completely.
-
Meanwhile, toast the pine nuts in a frying pan without oil or butter for 3 minutes. Allow to cool on a plate.
-
Put the strong coffee.
-
Break the cooled caramel with nuts into pieces and finely grind 2 minutes in the food processor.
-
Cover the bottom of the dish with half of the long fingers.
-
Mix the coffee with the liqueur and pour half over the long fingers in the bowl.
-
Split the eggs.
-
Put the egg yolks with the sugar in a bowl. Beat until a light yellow cream.
-
Put the mascarpone in a large bowl and stir with a fork. Beat the whipped cream with the sugar.
-
Mix the whipped cream and the egg cream with the mascarpone. Put in the pine nuts and half of the ground nut caramel.
-
Pour half of the mixture over the long fingers.
-
Dip the rest of the long fingers 1 for 1 about 1 sec. in the remaining coffee and put them in the dish.
-
Pour the rest of the mascarpone mixture over the long fingers in the dish.
-
Let stiffen in the refrigerator for at least 2 hours. Sprinkle with the rest of the nut caramel and serve.
Blogs that might be interesting
-
15 minDessertraspberries, sugar, full yogurt, fresh fresh mint,raspberry layer yogurt
-
30 minDessertfrozen puff pastry, milk, custard powder, sugar, egg, apricot jam, almond shavings,puff pastry tart with baked custard and apricot jam
-
15 minDessertbutter, liquid flour of honey, unsalted mixed nuts, bananas, vanilla ice cream, whipped cream,banana split
-
25 minDessertvanilla bean, tap water, granulated sugar, fresh cream, Greek yoghurt, fresh rhubarb, unsalted butter, strawberry liqueur, fresh strawberry,rhubarb with vanilla cream
Nutrition
670Calories
Sodium5% DV110mg
Fat71% DV46g
Protein22% DV11g
Carbs17% DV51g
Fiber4% DV1g
Loved it