Discover the Breton version of tiramisu. With salted butter caramel and Breton shortbread … A treat!
Ingredients
- 3 Fresh eggs
- 350 g mascarpone
- 185 g Sugar
- 20 cl Whole liquid cream
- 60 g Half-salt butter
- 12 Breton shortbread biscuits
Directions
- Start this tiramisu recipe by preparing the caramel: pour 100 g of sugar into a saucepan, wet with a little water. Carry over medium heat and cook until golden caramel. Add the butter, then the hot cream. Mix over low heat until you get a creamy sauce.
- Separate the whites from the egg yolks . Beat the egg yolks 5 minutes with the remaining sugar until the mixture turns white. Add the mascarpone, whisk. Mount the whites in firm snow and incorporate them gently in three times to the previous preparation.
- Crush the shortbread. Divide half in the bottom of 6 glasses. Add 2 spoonfuls of caramel, then a little mascarpone cream . Cover with remaining shortbread, a little caramel and the remaining cream. Finish with caramel.
- Book a cool night before tasting.
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