Caramel Tiramisu
Preparation in 20 minutes
Ingredients
25cm loaf tin
200g Kambly Sablés with caramel
25ml coffee
250g mascarpone
100g dulce de leche
2 egg yolks
1 egg white
1 tbsp icing sugar
2 gelatine leaves
1 tbsp hot water
cocoa powder for dusting
Preparation
-
Line the loaf tin with baking paper.
-
Soak the gelatine in cold water until soft, then place in one tablespoon of hot water and dissolve.
-
Stir together the egg yolk and the sugar until the mixture is light and fluffy, then stir in the dissolved gelatine, mascarpone and dulce de leche.
-
Beat the egg whites until they form stiff peaks and carefully fold in the mascarpone cream.
-
Pour the coffee into a bowl. Dip the Kambly Sablés with caramel into the coffee and place flat in the tin straight away.
-
Spread half of the mascarpone mixture onto the biscuits.
-
Repeat with the rest of the biscuits and mascarpone mixture.
-
Cover the tiramisu and place in the fridge for at least six hours, preferably overnight.
-
Just before serving, carefully turn the tiramisu out of the tin and dust with cocoa powder.