Tiramisu Mousse
Ingredients
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- 1
Lightly whip the cream to a "foamy" soft peak with the vanilla in the mixer.
- 2
Empty the mixer bowl and set the whipped cream aside in the refrigerator.
- 3
Meanwhile, bring the water and sugar to 120°C.
- 4
Pour the cooked sugar over the previously beaten yolks in the mixer, on maximum speed, and let it whip until fully cooled (pâte à bombe).
- 5
Set out the whipped cream, the pâte à bombe, the mascarpone and the melted gelatin.
- 6
Vigorously mix half of the pâte à bombe into the mascarpone to loosen it.
- 7
Gently fold in the whipped cream.
- 8
Gently fold the remaining pâte à bombe into the previous mixture.
- 9
Gently fold in the melted gelatin.
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Per 100g
Allergens
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