Tiramisu
With MEGGLE Creme Patisserie Sweetened
Ingredients
| 6 | large cups |
| 500 g | MEGGLE Creme Patisserie Sweetened |
| 18 – 20 pcs | Ladyfingers |
| 3 | Eggs |
| 1 cup | Strong brewed espresso |
| 1 – 2 TBSP | Amaretto |
| 80 g | Icing sugar |
| Cocoa powder for dusting | |
| Chocolate shavings to garnish |
Preparation
Step 1
- Prepare 6 large cups.
- Brew a strong espresso and transfer to a shallow dish to cool.
- Pour in amaretto and a small amount of water to make sure you have enough mixture to dip the ladyfingers in.
Step 2
- Separate egg whites and yolks.
- Beat yolks and sugar until pale and fluffy.
- Whisk in MEGGLE Creme Patisserie Sweetened.
- Beat egg whites until stiff and slowly whisk into the mixture.
Step 3
- Arrange ladyfingers dipped in espresso on the bottom of the cups and evenly cover with the filling, repeat until cups are full.
- Smooth out the uppermost filling layer.
- If you desire a more dramatic effect, transfer the filling into a pastry bag with a decorative nozzle.
Step 4
- Refrigerate the cups for 8 – 12 hours.
- Dust with cocoa powder or decorate with chocolate shavings before serving.