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Cmmarechal
Pepernoten tiramisu
Delicious tiramisu with pepernoten. Great to make during the Sinterklaas period
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Ingredients
Directions
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Break the chocolate into pieces and put everything in a refractory bowl.
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Place the bowl over a pan of soft boiling water and ensure that the bowl does not touch the water.
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Stir occasionally until the chocolate has completely melted.
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Split the eggs.
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Beat the egg yolks and the sugar with the mixer.
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Cut open the vanilla pods lengthwise and scrape out the vanilla.
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Add this to the egg yolks and gently spoon in the mascarpone and the melted white chocolate.
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Beat the egg whites in another dish and add them to the mascarpone mixture. Put this mixture immediately in the cooling.
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Put the espresso in a flat tray.
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Dip the (ordinary) pepernoten equally in the coffee and make a bottom of gingerbread in each glass.
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Create a thin layer of the mascarpone mixture.
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Then put a layer of ginger nuts on and continue to alternate until all glasses are full.
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Put the glasses in the refrigerator to continue to stiffen. The tiramisu must be in the fridge for at least 3 hours. The longer the flavors can mix, the tastier it is.
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Sprinkle some chocolate and regular gingerbread over the glasses just before serving.
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Nutrition
750Calories
Sodium0% DV0g
Fat75% DV49g
Protein26% DV13g
Carbs22% DV65g
Fiber0% DV0g
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