The tiramisu meringue it is a very greedy dessert for a fresh and refined dessert. Custard, cream And strawberries with berries for a recipe within everyone’s reach, which offers a new version of the most loved and replicated spoon dessert ever.
Ingrediants
- 2 meringue bases of 12×20 cm
- 200 g of milk
- 350 g of fresh cream
- the peel of ½ untreated lemon
- 50 g of granulated sugar
- 20 g of rice starch
- 2 egg yolks (50g)
- 10 ladyfingers
- 1 glass of Alchermes
- strawberries
- raspberries
- blackberries
- dark chocolate (in drops or tablets)
A greedy variant of the great pastry classic, the tiramisu meringue it is a fresh and refined dessert. Savoiardi, a soft one cream custard and crunchy meringue, all in layers, for a dessert suitable for any occasion.
No coffee or mascarpone for a recipe that includes one bathes in Alchermes (which if you like less alcohol you can stretch with a little water). It is a fruit tiramisu and to make it happen we have chosen strawberries, raspberries And blackberries.
The doses of. Are deliberately not indicated in the recipe fruit And dark chocolate: enrich the contents of the dessert to your liking, adjusting the balance of the various ingredients according to personal tastes.
If you also love the greedy combination of fruit desserts and meringue do not miss the irresistible, beautiful Meringue cake with rhubarb and raspberries or the Pavlova cream, strawberries and pitaya.
OTHER DELICIOUS RECIPES: Strawberry tiramisu without eggs, Tiramisu with cherries and zabaglione, Lemon meringue tart with fruit, Mini pavlova with strawberries and raspberries
How to prepare: Tiramisu meringue
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
10 min
- Portions
-
4 – 6
How to prepare: Tiramisu meringue
To make the meringue tiramisu you need two meringue bases that you will prepare the previous day, following our basic recipe. Then prepare the custard: first boil the milk with the grated rind of half a lemon. In a bowl, mix the egg yolks with the starch and sugar. Pour the filtered boiling milk over the mixture a little at a time and always stirring with a whisk. Place on the heat, continue stirring and simmer for a few minutes until the cream has thickened.
Transfer the cream to a glass bowl, cover with film placed in contact with the surface and let it cool completely. Whip the cream and add it very gently to the custard.
Then compose the dessert. On the meringue base, cover with about half of the cream. Spread over part of the raspberries and strawberries cut into small pieces.
Then arrange a layer of ladyfingers lightly soaked in Alchermes and cover with another layer of cream.
Decorate the surface of the cake with another crumbled meringue base, with the remaining fruit, plus the blackberries, and with the chocolate chips. Serve the meringue tiramisu immediately.
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