AMARETTO COFFEE TIRAMISU, COCOA CRUMBLE
Serves : 4
Preparation time: 20 minutes - Cooking time: 20 minutes
Ingredients
Cocoa crumble
- 100 gr (3 1/2 oz) Flour
- 100 gr (3 1/2 oz) almond powder
- 100 gr (3 1/2 oz) unsalted butter
- 100 gr (3 1/2 oz) sugar
- 75 ml (5 tablespoons) Cacao extra Brut 100% cocoa powder, Cacao Barry
The cream
- 4 egg yolks and 2 egg whites
- 1 pinch salt
- 60 ml (1/4 cup) sugar
- 250 gr (9 oz) mascarpone cheese
- 30 ml (2 tbsp.) Amaretto
- 1/2 lemon, zest
- 250 ml (1 cup) coffee ice cream
Qs : Cacao extra Brut 100% cocoa powder, Cacao Barry
Qs: Cacao Barry Crispearls (flavor of your choice)
Preparation
The cocoa crumble
- Preheat oven, rack in center, to 200°C (400°F).
- Mix all ingredients in a bowl
- Spread the mixture on an ovenproof tray and bake for 20 minutes. Leave to cool.
The cream
- In a bowl, whisk the egg yolks, then add 30 g (1 oz) sugar and whisk until smooth and fluffy (whiten the eggs). Set aside.
- In a bowl, add a pinch of salt to the egg whites and whisk until stiff. Add the remaining sugar and continue whisking to obtain a firm meringue. Set aside.
- Whisk the whipped egg yolks, mascarpone, Amaretto and lemon zest into a smooth cream.
- Add the meringue and, using a spatula, gently fold to obtain a light cream.
Assembly
Place a dash of mascarpone cream in a bowl, add the cocoa crumble and a quenelle of coffee ice cream, sprinkle with cocoa powder and crispearls.
