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Nana Anna
Crunchy nut caramel tiramisu
Crunchy nut caramel tiramisu
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Ingredients
Directions
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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.
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Prepare a sheet of baking paper. Add the hazelnuts when the caramel is deep brown in color and scoop.
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Pour the caramel with the nuts on the baking paper and allow to cool completely.
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Meanwhile, toast the pine nuts in a frying pan without oil or butter for 3 minutes. Allow to cool on a plate.
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Put the strong coffee.
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Break the cooled caramel with nuts into pieces and finely grind 2 minutes in the food processor.
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Cover the bottom of the dish with half of the long fingers.
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Mix the coffee with the liqueur and pour half over the long fingers in the bowl.
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Split the eggs.
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Put the egg yolks with the sugar in a bowl. Beat until a light yellow cream.
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Put the mascarpone in a large bowl and stir with a fork. Beat the whipped cream with the sugar.
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Mix the whipped cream and the egg cream with the mascarpone. Put in the pine nuts and half of the ground nut caramel.
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Pour half of the mixture over the long fingers.
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Dip the rest of the long fingers 1 for 1 about 1 sec. in the remaining coffee and put them in the dish.
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Pour the rest of the mascarpone mixture over the long fingers in the dish.
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Let stiffen in the refrigerator for at least 2 hours. Sprinkle with the rest of the nut caramel and serve.
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Nutrition
670Calories
Sodium5% DV110mg
Fat71% DV46g
Protein22% DV11g
Carbs17% DV51g
Fiber4% DV1g
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