Rum tiramisu cake

Rum tiramisu cake

You can prepare this for a special holiday, the day before.


• 2 lbs/1 kg mascarpone cheese
• 8 egg yolks
• 7 oz (200g) sugar
• 17 fl oz (500ml) liquid cream
• 21 oz (600g) ladyfingers
• 2 cups espresso coffee
• 5 fl oz (150ml) rum
• 2 packs vanilla sugar
• cocoa for decorating
• chocolate cream
• chocolate whole cereals/ walnuts/ peanuts

Step 1:
Whisk the egg yolks with the sugar until they become a thick paste; add the whisked mascarpone, the cream and the vanilla sugar and mix together until thoroughly combined.

Step 2:
In a shallow plate, mix the cold espresso with the rum.

Step 3:
In a large enough trey, place plastic wrap. On the bottom, place a layer of mixture cream. Dip each ladyfinger for a few seconds on both sides in coffee, then place it above the first layer. Repeat: one layer cream, 1 layer ladyfingers.

Step 4:
Over the last layer, put chocolate cream and sprinkle the cereals/ wall nuts/ peanuts.

Step 5:
Cover with plastic wrap and refrigerate for at least 2 hours, best until the next day. Don't try to cut it before 2 hours. Sprinkle with cocoa powder before serving.
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