Tiramisu To Die For Recipe by Christophe Duhamel
Cooking Instructions 30 min 1 Separate the egg whites and yolks. 2 Beat the egg whites until stiff. 3 Mix the yolks with the sugar and vanilla, then add the mascarpone. 4 Gently add the egg whites to the creamy mixture, without breaking them up too much, along with the chocolate chips. 5 Prepare coffee. If you are using Armaretto or rum, add it to the coffee. 6 Dip the biscuits one by one into the coffee and dispatch them in the bottom of 6 glasses. 7 Pour the creamy mixture into the verrines. 8 Sprinkle with cocoa powder (best done with a sieve for ideal distribution). You can also add small pieces of hazelnut on top. 9 Leave to rest in the fridge for at least 2 hours. Caution: do not keep longer than 24 hours because of the raw eggs. 1 Separate the egg whites and yolks. 1 Separate the egg whites and yolks. 2 Beat the egg whites until stiff. 2 Beat the egg whites until stiff. 3 Mix the yolks with the sugar and vanilla, then add the mascarpone. 3 Mix the yolks with the sugar and vanilla, then add the mascarpone. 4 Gently add the egg whites to the creamy mixture, without breaking them up too much, along with the chocolate chips. 4 Gently add the egg whites to the creamy mixture, without breaking them up too much, along with the chocolate chips. 5 Prepare coffee. If you are using Armaretto or rum, add it to the coffee. 5 Prepare coffee. If you are using Armaretto or rum, add it to the coffee. 6 Dip the biscuits one by one into the coffee and dispatch them in the bottom of 6 glasses. 6 Dip the biscuits one by one into the coffee and dispatch them in the bottom of 6 glasses. 7 Pour the creamy mixture into the verrines. 7 Pour the creamy mixture into the verrines. 8 Sprinkle with cocoa powder (best done with a sieve for ideal distribution). You can also add small pieces of hazelnut on top. 8 Sprinkle with cocoa powder (best done with a sieve for ideal distribution). You can also add small pieces of hazelnut on top. 9 Leave to rest in the fridge for at least 2 hours. Caution: do not keep longer than 24 hours because of the raw eggs. 9 Leave to rest in the fridge for at least 2 hours. Caution: do not keep longer than 24 hours because of the raw eggs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Milk buns Chicken kare-kare Beefy Sausage Pasta 🍝 California Farm Tempura Flowers, Blossoms, Sprouts & Salmon Spring Cupcakes Milk buns Chicken kare-kare Beefy Sausage Pasta 🍝 California Farm Tempura Flowers, Blossoms, Sprouts & Salmon Spring Cupcakes Left over Rice Uttappam Chili and cheddar bowtie pasta Quick Wrap Mince wrap 3 Layerd Strawberry 🍓 Dessert 🍮 Cake 🎂 Recipe 😋👌 California Farm Tempura Flowers, Blossoms, Sprouts & Salmon Samosa Spaghetti 🍝🍝 Prawn, Asparagus & Onion ‘Kakiage’ Tempura Pocket sizzling wrap Left over Rice Uttappam Chili and cheddar bowtie pasta Quick Wrap Mince wrap 3 Layerd Strawberry 🍓 Dessert 🍮 Cake 🎂 Recipe 😋👌 California Farm Tempura Flowers, Blossoms, Sprouts & Salmon Samosa Spaghetti 🍝🍝 Prawn, Asparagus & Onion ‘Kakiage’ Tempura Pocket sizzling wrap