Recipe: Tiramisu Choco Grillotes

Name: Tiramisu Choco grillotes
Prep time: 15 min
Total time: 1455 min
Yield: 6 portions
Ingredients: 250 gr de Mascarpone; 4 petits oeufs; 75 gr de sucre roux; +/- 40 cl d'expresso fort; 20 Spéculoos; 12 biscuits cuiller ( a défaut des boudoirs ); 1 pincée de sel; une quarantaine de Grillotes ( à votre gout ); 3 carreaux de chocolat; 1 c/c d'huile

By nadegeferrus ★ ★ ★ ★ ★ 4.1/5 (12 reviews) Desserts

Prep 15 min

Rest 24h

Total 24h15

Servings 6 serv.

Ingredients for 6 servings

250 g of Mascarpone
4 small eggs
75 g of brown sugar
+/- 40 cl of strong espresso
20 Speculoos
12 ladyfinger biscuits (or sponge fingers)
1 pinch of salt
about forty Grillotes (to your taste)
3 squares of chocolate
1 tsp of oil

Step-by-step directions

. Separate the egg whites from the yolks.
. Prepare your coffee
(I don't sweeten it but it's up to you!)
. In a bowl beat your mascarpone with the yolks to make it creamier and add the brown sugar, mix.
. Beat the egg whites until very stiff peaks with the pinch of salt.
. Gently fold the egg whites into the mascarpone with a wooden spatula.
. Dip your ladyfingers in the coffee and pack them at the bottom of the dish then add a good layer of mousse.
. On top of this mousse place a few grillotes.
. Dip the speculoos in the coffee and place it in the glass on the grillotes, add another layer of mascarpone on top.
Continue this way with a layer of ladyfingers, a layer of grillotes, a layer of mascarpone and finish with a layer of cherries.
. Let it set for 24 hours in the fridge (Patiiiience!!!)
. To decorate, melt the chocolate for 30 seconds in the microwave with the teaspoon of oil.
Pour it into a pastry pen or into a freezer bag with a hole in a corner to use as a piping bag, and decorate your tiramisu!
Bon Appétit!!!